|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 0g||1%|
|Total Sugars 24g|
|Vitamin C 21mg||105%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A summer party isn't really a summer party without sangria, but the cocktail has its place all year long. It's a wine punch that's popular in Puerto Rico and the Caribbean, and all over the world as well. Several variations have evolved over the years, often influenced by the regions in which the beverage is being made, but sangria typically consists of wine, fresh fruit, a small amount of liquor spirits, a sweetener and sometimes carbonated water.
This sangria recipe is a variation from the island of Puerto Rico. A nice rosé wine works best, along with some Puerto Rican rum. You can easily make this recipe your own by adjusting the amount of wine, juice or rum to suit your tastes, or by making other substitutions. This is sangria, after all, so experiment and have fun with it.
“Sangria is always delicious but I think this version is especially good because it’s made with rosé wine instead of red. This not only makes it a beautiful color but makes it perfectly suited for summer celebrations.” —Joan Velush
1 liter bottle rosé wine
1 cup white Puerto Rican rum
1 cup freshly squeezed orange juice
1 cup pineapple juice, freshly squeezed if possible
1/2 cup freshly squeezed lemon juice
1 cup granulated sugar
Orange slices, for garnish, optional
Lime slices, for garnish, optional
Mint leaves, for garnish, optional
Steps to Make It
Gather the ingredients.
Combine the wine, rum, orange juice, pineapple juice, lemon juice and sugar in a large glass pitcher. Stir well.
Place the pitcher in the refrigerator and chill for at least 1 hour or longer, until you're ready to serve. Serve sangria over ice and garnish with additional slices of orange, lime, and fresh mint, if desired.
- Some sangria aficionados recommend refrigerating your cocktail mix up to 4 hours if you're including chunks of fruit. You'll want to give the wine time to absorb the flavors of the fruits.
- You don't have to break the bank purchasing an excellent wine for using in sangria, but avoid any that are bargain-basement cheap. The rum and fruit will steal from an excellent vintage so the extra money spent would be wasted, but this doesn't mean the liquor and fruit will camouflage a wine that was never good to begin with.
- This recipe calls for freshly squeezed fruit juices for a reason — they taste better and they're often healthier. But if you don't have time to squeeze your own oranges, pineapples and lemons, you can certainly purchase your juices ready-made from the market without sacrificing too much quality.
- If you add carbonated water or club soda, do it at the last minute before serving and give the sangria just a quick, brief stir. You don't want it to go flat in the refrigerator.