Sparkling Sangria Punch Recipes

SPARKLING SANGRIA

Steps:

• In a small saucepan, combine the sugar, water and vanilla. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature. Discard vanilla bean., Divide the fruits between 2 large pitchers. Add the wine, orange juice, liqueur, Cognac, lemon juice, lime juice and vanilla mixture. Refrigerate for at least 4 hours. Just before serving, stir in carbonated water.

SANGRIA COCKTAIL

Steps:

• Dissolve sugar in tap water in a large pitcher. Add orange slices, lime slices, and wine. Stir in ice cubes until cold. Top with sparkling water. Serve in red-wine glasses, with fresh berries in each glass.

SPARKLING RED WINE SANGRIA

Steps:

• In a pitcher, stir wine, sugar, orange liqueur and brandy until sugar dissolves. Stir in soda, strawberries, blueberries raspberries and orange. Chill until ready to serve.

SPARKLING SANGRIA

Steps:

• Cut your fruit, add to a large jug or pitcher.
• Add your sugar, liquor of your choice, and juice. Stir gently then let stand at room temperature for one hour to masticate fruit.
• Pour in your chilled sparkling wine and (if you have room) the mix (or you can add it to the glass or skip it altogether; like I do!).
• Serve Sparkling Sangria immediately over ice. Garnish with sliced fruit, basil or mint, or all three!

SPARKLING SANGRIA

Steps:

• In a large pitcher, combine the brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix until the sugar dissolves. Add all the fruit at once. Add the cava and serve as is or on ice.

SPARKLING SANGRIA PUNCH

Steps:

• Add apple juice and cranberry juice cocktail to drink mix in 2-qt. plastic or glass pitcher; stir until mix is dissolved.
• Stir in soda. Add fruit.
• Serve immediately.

CAROL'S SPARKLING SANGRIA PUNCH

Steps:

• In the large pitcher, pour in the cranberry concentrate and pineapple/orange concentrate. Use one of the cans to pour in 5 cans of cold water. Mix/shake really well until all of concentrates are dissolved.
• In the large punch bowl, pour in all of the natural apple cider.
• Take the concentrate mix and pour into bowl of apple cider. Mix thoroughly, then pour half of the total mixture back into your large pitcher, and the other half back into the apple cider container and refrigerate them.* (see #11)
• Take your apple and cut thin slices. Take one of your lemon halves and squeeze the juice in a small bowl and add enough water to cover your apple slices. This will keep your apples from turning brown. Refrigerate until ready to serve punch.
• Take the 2nd half of your lemon and slice thinly, and then cut your orange in thin slices as well. Refrigerate your oranges and lemons in a zip lock bag until ready to serve punch.
• In your punch bowl/beverage dispenser, pour in one of your containers of punch mixture (either the pitcher or apple cider container). Save the other for 2nd batch if needed.
• Pour in 1 bottle of Sparkling Apple Pomengranate. Save 2nd bottle for 2nd batch.
• Pour in half (1 liter) of the Gingerale, again, saving the last half for 2nd batch.
• Mix all together well!
• Add your slices of apples, oranges and lemons, and now you're ready to serve.
• *At this point, you can refrigerate both mixes (the pitcher and the apple cider container) if you're not ready to serve the punch yet. As soon as you're ready to serve the punch, go to step 6.
• NOTES: I do not suggest putting ice in with the punch as it will be watered down over time. Put ice in each cup instead. Sonic ice is the best! They do sell it by the bag, too. If you must have ice in your punch, make some ice trays out of apple juice or some other fruit juice, so as it melts it simply adds flavor. Also, you can add more fruit like peaches (pitted and peeled or rinsed very well if skin left on), diced pear, or grapes...any kind of fruit you like. If you want real Sangria, you can add a bottle of dry red wine and then about 3 cups of sugar (more or less depending on how sweet you like it). Recipe makes about 2 gallons, each batch being 1 gallon (1 gallon = servings of 16 cups, 8 oz ea cup)