Mexican Fruit Sangria

I’ve hosted many a fiestas and the drink I serve more often than not is Sangria. When I invite guests I usually have someone asking, “Will you have your Sangria?” Then during our party I usually have someone asking for my sangria recipe which makes me feel great. I have often emailed it to friends or familia (you know who you are), but now through the magic of our blog you can print out this recipe whenever you plan to host a fiesta.

What I love about this drink is that it sits wonderfully in a punch bowl or a pitcher and your guests can serve themselves as needed. As a hostess I rather not play bartender — shaking and serving cocktails all night long. I love a good martini or mojito, but I also love hanging out with my guests and avoiding spills on my blouse or on my white kitchen counter. I’m a tad OCD when it comes to my counter, but that’s a whole ‘nother Oprah!

This Mexican alternative to sangria is bold and robust. It has all the familiar wine and fruit of Spanish sangria but with a higher level of alcohol. Beware: It’s more dangerous than it looks. This sangria recipe goes great with spicy food too. My choice of wine to use for this recipe is red Rioja, which gives this sangria a wonderful fruity flavor with hints of chocolate and spice. Be sure not to skimp on your wine selection, as the wine will be the most prominent flavor.

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Mexican Fruit Sangria

Yield: 15 Servings

Ingredients:

2 bottles of red wine (recommended: Rioja)

2 cups brandy

1 cup fresh orange juice

1 orange, sliced

1 lemon, sliced

1 lime, sliced

1 apple, cored, and cut into thin wedges

1 pear, cored, and cut into thin wedges

1 (750-ml) bottle club soda, chilled

Brown sugar or granulated sugar (for glass rims)

Ice

Directions:

Combine the wine, brandy, juice, and fruit in a large container or glass pitcher. Cover and chill completely, 1 to 2 hours or overnight.

Add soda to mixture when ready to serve. Using a little lime juice wet the rim of the glass and then coat it with brown or granulated sugar.

I prefer not to rim my glass with sugar but that’s just a personal preference. A great idea might be to have plates next to your punch bowl or pitcher with a variety of sugars so that guests can experiment.

Serve with ice.

This recipe was written for and published on PaulaDeen.com

Photography by Jeanine Thurston

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10 Responses to “Mexican Fruit Sangria”

  1. 1
    Jodie M Cordell — April 30, 2011 @ 12:05 am

    This looks wonderful! I wasn’t sure if I was gonna make sangria for my Cinco de Mayo party, but after seeing this post, I’ve just changed my mind! Thank you!

    • muybuenocookbook replied: — May 6th, 2011 @ 2:44 pm

      Did you make it Jodie? Hope your guests enjoyed it!

      • Jodie M Cordell replied: — May 27th, 2011 @ 10:03 am

        Yes!! I did make it and it was a HUGE hit!! I had absolutely NONE left when the party was over. I still had some margarita, beer and plenty of food, but no sangria! Everyone LOVED it! Thank you so much for sharing the recipe!! <3

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  3. 2
    muybuenocookbook — June 28, 2011 @ 11:12 am

    Oh yay!!! So glad your guests loved it!!! Do you have any photos of your fiesta? We welcome your photos on our Facebook page!

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  6. 3
    Beth — July 5, 2012 @ 7:18 pm

    How many people does this serve? We are organising an office party.

    • Muy Bueno replied: — July 5th, 2012 @ 7:44 pm

      I will update the recipe Beth. Thank you for noticing that. It serves 15. Have fun and enjoy ;)

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