With National Sangria Day coming up on December 20th, we wanted to pass along a few crowd-favorite sangria recipes from world-renowned Italian winery Santa Margherita and zero-calorie, Sparkling Ice. Perfect for holiday entertaining and beyond, these big-batch recipes are quick, easy and will surely liven up any gathering.

Holiday Red Sangria
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SERVINGS: 4
Recipe Credit: Santa Margherita
Ingredients:
1 bottle of Santa Margherita Chianti Classico Riserva
1 large orange, sliced
1 large apple, chopped
1 large pear, chopped
Seeds of 1 pomegranate
4 cinnamon sticks
Method:
Add fruit to a large pitcher.
Top with Santa Margherita Chianti Classico Riserva.
Place in fridge for an hour before serving.
Spoon fruit into glass before pouring wine.
Garnish with cinnamon stick. Add ice to top (optional).
Sparkling Sangria
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Recipe Credit: Sparkling Ice
Ingredients:
1 peach, sliced
½ orange, sliced
¾ cup peach brandy
1 bottle white wine, chilled
Method:
Place peaches, oranges, and brandy in a pitcher then lightly muddle.
Add wine and Sparkling Ice Classic Lemonade and stir.
Serve over ice and garnish with a peach slice.
Bubble Gum Sangria
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Recipe Credit: Sparkling Ice
Ingredients:
¼ cup gum balls
1 cup vodka
1 bottle red wine
1 cup Sparkling Ice Strawberry Watermelon
1 peach, sliced
1 orange, sliced
½ cup raspberries
Method:
Place gum balls in a jar, pouring vodka over.
Cover and allow to sit for at least 12 hours.
In a large pitcher or bowl combine gum balls and their vodka, red wine, Sparkling Ice Strawberry Watermelon, and fruit.
Add ice and serve.
Winter Sangria
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Recipe Credit: Sparkling Ice
Ingredients:
1/2 Apple, sliced
1 orange, sliced
1/2 pear, sliced
Cinnamon Stick
1 bottle red wine
1/2 cup Brandy
Method:
Cut fruit into equal sizes and place in pitcher with the cinnamon stick.
Pour in the bottle of wine, bourbon, and Sparkling Ice Orange Mango over fruit.
Gently stir to combine.
Cover and chill in the refrigerator for 3 hours, up to 2 days.
Serve cold over ice.
Have a wonderful celebration. Cheers!

 

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Maralyn Dennis Hill

Maralyn D. HillThe Epicurean Explorer

Executive Editor, Luxe Beat Magazine

Editor-in-Chief, Where and What in the World

Member: International Food Wine & Travel Writers Association (IFWTWA)

Member: Society of American Travel Writers (SATW)

Member: Society of Professional Journalists (SPJ)

Luxury & Culinary Journalist, Speaker, Food Judge

ment’or – Inspiring culinary excellence

Blogs: Where and What in the World & Success with Writing

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