While the Spanish have laid claim to Sangria, Italians have made fruit flavored wine blends for centuries. This Italian Sangria is ideal for warm summer days.
Italian Sangria

Italian Sangria
Prep time
Mix time
Total time
Recipe type: Punches
Cuisine: Italian
Serves: 21 (6 ounces each)
  • 2 navel oranges, organic, washed and sliced into 1/4-inch disks
  • 2 lemons, organic, washed and sliced into 1/8-inch disks
  • 1 Cup Special Simple Syrup (recipe follows)
  • 1 Cup Triple Sec
  • 1/2 Cup cognac or brandy
  • 1 Gallon Chianti or red Burgundy
  • 1 lemon, organic, juiced
  • small bunch white grapes, seedless
  • small bunch red grapes, seedless
  • 1 liter seltzer or sparkling water, well chilled
Special Simple Syrup
  • 1 Cup demerara sugar (Sugar in the Raw)
  • 1 Cup granulated sugar
  • 2 Cups water
  1. Slice and seed the citrus fruit. Add to a large punch bowl.
  2. Add the liqueur, brandy, syrup, red wine, grapes and lemon juice and grapes. Allow to rest so that flavors blend. Keep chilled.
  3. Before serving, add sparkling water or seltzer. Serve in red wine glasses.
Special Simple Syrup
  1. Add water to a sauce pan. Add demerara or turbinado sugar, then the granulated. Bring to a low boil, reduce heat and cook for 5 minutes, gently stirring often to make sure the sugar hasn't caramelized. Cool for at least 30 minutes before use. Decant to a squeeze bottle.


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