Margarita's International Recipes



I don't think sangría is an Andalucian drink as much as a Spanish one, but it is a wonderful, refreshing wine cooler that can be served with many foods. It went very well both with the tapas and the main dishes I served. Indeed, it was so popular (and easy to make) that I will probably serve it whenever I give a party from now on.

For this version I used a very cheap (less than $4) fruity red wine that I found in the sangria section of the supermarket. It was 100% wine - not a pre-mix - and worked very well. I used fresh-squeezed lemon juice, because I think it really makes a difference and Odwalla orange juice, though fresh-squeezed would be best. The original recipe called for much less sugar than I used, I imagine that how much sugar you need depends on how sweet is the wine and oranges you use. You may want to start adding two tablespoons of sugar, and adding more if you feel the sangria needs it.



  • 1 bottle fruity red wine
  • 6-8 ice cubes
  • 2 strips lemon peel
  • Juice of 2 lemons
  • Juice of 4 oranges
  • 4 tbsp. Sugar
  • 3 cups soda water.


    Put ice cubes in a large pitcher. Add the wine. Add the lemon peel, fruit juices and sugar. Add the soda water to taste. Chill or serve.

    Adapted from A Flavor of Andalusia

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