White Sangria and Red Sangria

Name: White Sangria and Red Sangria
Yield: 8 to 10 servings
Ingredients: 2 apples, cored and coarsely diced; 2 pears, cored and coarsely diced; 2 juice oranges, peeled, seeded and diced; 1 cup gin; 1/2 cup triple sec; 3 bottles (500 milliliters each) manzanilla sherry or 2 bottles 750 milliliters each dry white wine; 1/2 bottle cava 1 1/2 cups, chilled; 1 bottle red wine, preferably garnacha; Juice of 1 1/2 oranges; Juice of 1 lemon; Juice of 1 lime; 1/2 cup Spanish brandy; 1/4 cup triple sec; 1 apple, cored and sliced; 1 pear, cored and sliced; 1 cinnamon stick; 1/2 bottle cava 1 1/2 cups, chilled

Recipe from Kerin Auth

Adapted by Florence Fabricant

White Sangria and Red Sangria — Dan Neville/The New York Times

Rating: 5(428)
Comments: Read comments

Cavas, often blessed with notes of citrus and spring blossoms, are genial sparkling wines, all the more so because of their modest prices. They can be called on for many occasions, and are the ideal finishing touch for sangria, either red or white. The white sangria is unusual and strong, though white wine in place of manzanilla sherry will moderate the alcohol. The red is clearly classic. Both are more refreshing than sweet. —Florence Fabricant

Featured in: White Sangria and Red Sangria

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Ingredients

Yield:8 to 10 servings

For the White Sangria

2apples, cored and coarsely diced
2pears, cored and coarsely diced
2juice oranges, peeled, seeded and diced
1cup gin
½cup triple sec
3bottles (500 milliliters each) manzanilla sherry or 2 bottles 750 milliliters each dry white wine
½bottle cava 1½ cups, chilled

For the Red Sangria

1bottle red wine, preferably garnacha
Juice of 1½ oranges
Juice of 1 lemon
Juice of 1 lime
½cup Spanish brandy
¼cup triple sec
1apple, cored and sliced
1pear, cored and sliced
1cinnamon stick
½bottle cava 1½ cups, chilled

Ingredient Substitution Guide

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Preparation

Step 1
Place all fruit in a bowl with gin and triple sec. Cover and refrigerate at least 4 hours, or overnight.
Step 2
Transfer to a large pitcher and add manzanilla or white wine. Stir. Divide liquid and fruit into wine glasses, over ice if desired, until about ⅔ full. Top each with cava.
Step 3
Combine wine, citrus juices, brandy, triple sec, sliced fruit and cinnamon in a 2-quart pitcher. Cover and refrigerate at least 4 hours, or overnight.
Step 4
Add 2 cups ice and the cava. Pour into wine glasses with some fruit.

Ratings

5 out of 5

428 user ratings

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Comments

Ars coquendi4 years ago

Steps 1 & 2 are for the white sangria. 3/4 are for the red.

annie7 years ago

I made the red sangria for friends and it was a big hit. I added the ice and cava to each individual glass so what was left in the pitcher didn't get watered down and the cava stayed sparkly. Will definitely make it again and will try the white version as well.

Maria3 years ago

The red sangria recipe sounds lovely as it is rather similar to a recipe I have made many times. Regarding the white sangria recipe I offer a word of caution. As another reviewer pointed out, it is far too boozy. The combination of gin, wine, orange liquor and cava proved too strong for my guests last evening. I suggest leaving out the gin entirely. The rest of the ingredients would be good assembled and chilled 4 hours before serving, just before adding the cava or sparkling water.

Sallie2 months ago

I took a cooking class in Madrid last summer and the red sangria we made called for red vermouth instead of brandy....also, the chef recommended you let it steep for several hours before serving or overnight, and yes, add the cava right before serving. We consumed liters of it! Delicioso!

Cindy1 year ago

I made the white sangria twice, added strawberries for color and used pinot grigio along with the gin and triple sec. Then added cava to serve, but the recipe, while tasty, lacked any sweetness, so the second go round I added moscato and a little ginger ale. Just the right balance for my crowd.

erin1 year ago

As mentioned, white is 1-2 and red is 3-4. I made the red and it was delicious! 10/10 will again, I used apple and orange for the fruit and bourbon instead of brandy. Next time will add 2x bourbon, it was delicious but on the weak side tbh. Also some sugar. It could have been sweeter (prob bc I used bourbon for brandy?) everyone loved it tho, definitely was a hit

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