Homemade Summer Sangria from Toni Spilsbury The Organized Cook

Homemade Summer Sangria

My recipe for Summer Sangria was a huge hit at my recent Mom’s Night Out party, and is so simple to make.

Moms Night Out with The Organized Cook

Moms Night Out with The Organized Cook

If you’re entertaining guests or attending a barbeque or party, homemade sangria is obviously more affordable than purchasing bottles of wine.  Plus it’s visually more appealing and a lot of fun.

My Summer Sangria is different than my Holiday Spice Sangria in that instead of using Fall spices like cinnamon sticks and cloves with pears, cranberries and brandy, I use summer ingredients like lemons, limes and mint (fresh from the garden, of course) with a Bacardi Rum flavor like limon, orange or peach red.

Homemade Sangria for Summer from Toni Spilsbury The Organized Cook

Homemade Sangria for Summer from Toni Spilsbury The Organized Cook

 

Homemade Summer Sangria

Homemade Summer Sangria

Ingredients

  • Lemons- 3, sliced
  • Limes- 3, sliced
  • Mint leaves- 1 cup
  • A simple red table wine (I use a jug of Carlo Rossi)
  • A fun Bacardi rum flavor like Limon, Orange or Peach Red
  • Fruit juice- your choice, like cranberry or apple- 2 cups

Instructions

  1. It's best to make Sangria 2-3 days in advance and store someplace cook like a refrigerator or sitting in a tub of ice.
  2. Combine all ingredients.
  3. Let it "chill" for a couple of days.
  4. After “chillin” for a few days, do a taste-test. If it’s too strong add more fruit juice. That’s the great thing about sangria, you simply keep adding to it until it’s perfect. Oh, and if anyone tells you to put sugar in your homemade sangria- don’t do it! Sugar is a great way to ruin a perfectly great sangria.
http://tonispilsbury.com/homemade-summer-sangria/

 

 

Lemons & Limes

Lemons & Limes

 

Because I live in the hot desert and my sangria jug is too large to put in my refrigerator, I simply put it in a cooler full of ice to “chill” for a few days.

Homemade Summer Sangria from Toni Spilsbury The Organized Cook

 

After “chillin” for a few days, do a taste-test.  If it’s too strong add more fruit juice.  That’s the great thing about sangria, you simply keep adding to it until it’s perfect.  Oh, and if anyone tells you to put sugar in your homemade sangria- don’t do it!  Sugar is a perfectly great way to ruin a perfectly great sangria.

Homemade Summer Sangria from Toni Spilsbury The Organized Cook

 

Then serve and enjoy!

 

For more summer entertaining ideas, try:

Skinnymom Margarita

Skinnymom Margarita Recipe

 

Caprese salad recipe

Caprese Salad Recipe

 

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About Toni

Family meals are important. Iʼll show you easy ways to spend less time and money at the grocery store, less time in the kitchen and more time with your family.

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9 Responses to Homemade Summer Sangria

  1. Katie I. June 29, 2011 at 3:46 pm #

    I make a spiced sangria very similar to your Holiday recipe, and I love the idea adding the mint for summer refresher! Have you ever tried honey instead of sugar?

    • Toni June 30, 2011 at 1:33 am #

      Hi Katie;
      That’s the great thing about homemade sangria- experimenting to come up with seasonal flavors. If you make yours again, would love to see a photo. Thanks for the comment!
      Toni

  2. AUNT NIKI June 30, 2011 at 12:44 pm #

    THANKS FOR THE RECIPE I WILL TRY IT NEXT PARTY! YOU ARE THE GREATEST YOU KNOW XO

  3. chieko ann July 26, 2013 at 5:44 am #

    Toni…I’m totally with you about not adding sweeteners to sangria. I feel the fruit provides sweetness naturally and who needs the extra calories anyway?! This summer I’ve been making mine from homemade grape juice wine…yup. From organic but still not expensive to make. The fermentation eats all the sugar and I get a nice dry wine that is great with some citrus and ice. That’s why it’s perfect for sangria! Definitely not something that will ever make Wine Spectator but I know what ingredients went into it and it is relatively easy to make. Something to wow your friends! I guess I should bottle some up and let it sit for about six months or so and see how it ages but I’m one to keep tasting! LOL Plus I make it in very small batches since I don’t have a lot of room. Anyway, thanks for your blog. Keep up the good work!

  4. Ashley April 15, 2014 at 9:03 pm #

    How much of the bacardi rum do I use?

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Trackbacks/Pingbacks

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