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Paella with Olives, Bread and Sangria on a Table on the Beach in Andalucia, Spain
Paella with Olives, Bread and Sangria... Andalucia, Spain
Michael Busselle
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In Vino I
In Vino I
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Gourmet August 1983

2 bottles chilled dry red wine
1 cup cognac
1/2 cup Triple Sec or Cointreau
1/3 cup superfine granulated sugar,
or to taste
1 orange, sliced thin
1 lemon, sliced thin
2 cups chilled seltzer or club soda

In a bowl, combine wine, cognac, Triple Sec and sugar. Stir until sugar is dissolved. Stir in the orange and lemon slices and chill for 1 hour. Transfer
to a punch bowl, stir in seltzer, and add a block of ice or ice cubes.
Makes 12 cups


White Sangria
Gourmet August 1986

2 bottles dry white wine
1/4 cup Grand Marnier
2 tablespoons sugar
1/4 cup halved seedless red grapes
1/4 cup halved seedless green grapes
5 orange slices, halved
1/2 red Delicious apple, unpeeled,
cored and sliced thin

In a pitcher combine the wine, Grand Marnier, and sugar and stir the
mixture. Add the grapes, orange slices, and apple slices and chill the
sangria, stirring occasionally, for 2 hours. The sangria may be made up
to 24 hours in advance and kept covered and chilled. Serve the sangria
over ice in wine glasses. Serves 6 to 8.


Sangria a la Córdoba
Gourmet Archives

1 orange, sliced and seeded
1 lemon, sliced and seeded
A handful each of strawberries,
 and raspberries
1 peach, peeled and sliced
2 teaspoons sugar
1 ounce orange-flavored liqueur
[such as Grand Marnier]
1 ounce brandy
1 bottle Rioja or other full-bodied
dry red wine

In a large pitcher, put the orange and lemon slices, strawberries, rasp-
berries, and  peach slices. Mix the sugar with the orange liqueur and
brandy, pour the mixture over the fruit, and let it macerate for several
At serving time, add the red wine and a liberal amount of ice. Stir the
sangria with a wooden spoon until it is very cold and serve it in
chilled goblets.


Iced Tea Sangria with Fresh Fruit
— Lisa A. Wilson, Bon Appetit February 1997

Bon Appetit - One Year Subscription

"This is a refreshing drink for the cocktail hour. Use any kind
of black tea you like; fruit-flavored ones are particularly nice."

4 cups water
2 tea bags
4 to 5 tablespoons sugar

1 peach or apple, peeled, pitted or
seeded, chopped
4 large strawberries, hulled, halved
1 orange, all peel and white pith removed,
cut into 3/4-inch pieces
1 cup dry red wine
Ice cubes

Bring water to boil in medium saucepan. Remove from heat. Add tea bags; steep 3 minutes. Remove tea bags; pour tea into pitcher. Add sugar to taste and stir until sugar dissolves. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
Mix fruit in bowl. Divide among four 16-ounce glasses. Pour 1/4 cup wine, then 1 cup tea into each glass. Fill glasses with ice cubes and serve.
Serves 4.

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