Sangria for a Crowd

Sangria for a Crowd

This may be the summer of sangria. In the past two weeks I’ve whipped up three batches for three different events. It’s easy, everyone loves it, and it’s a good way to use up that fruit approaching overripe status. This recipe serves a crowd, but could easily be paired down for a smaller gathering. Soaking the fruit in brandy overnight gives it a little extra punch, but I’ve also let it soak for only a few hours and the difference wasn’t noticeable. 

Mason jars and paper straws not required. 

Sangria
Serves 15
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Prep Time
15 min
Prep Time
15 min
For the simple syrup
  1. 1 cup sugar
  2. 1 cup water
For the sangria
  1. 1 apple, sliced into bite-sized pieces
  2. 1 pear, sliced into bite-sized pieces
  3. 1 orange, sliced into bite-sized pieces
  4. 1 plum, sliced into bite-sized pieces
  5. 1 peach, sliced into bite-sized pieces
  6. 1/2 cup brandy
  7. 1/2 cup orange liqueur
  8. 3 bottles dry Spanish red wine
  9. 1 bottle Rosé
  10. 1 bottle Rosé sparkling wine
  11. 1 can San Pellegrino Aranciata
  12. 1 10 oz. bottle club soda
  13. Simple syrup
Instructions
  1. Prepare the simple syrup by combining one cup of sugar and one cup of water in a small pot. Bring to a simmer, stirring frequently. Remove from heat and let cool.
  2. In an airtight container, combine the fruit, brandy and orange liqueur. Refrigerate for a minimum of three hours.
  3. In a large drink dispenser, add the fruit mixture, the wine and sparkling wine, the Aranciata, club soda and simple syrup. Stir to combine.
  4. Keep a slotted spoon handy to add fruit to each glass before serving. Serve over ice.
Oliver & Belle http://oliverandbelle.com/