KickAss Sangria

We had a big BBQ to attend this weekend, and I wanted to take some sangria along so they’d try proper sangria (instead of the bottled stuff they sell here). So I asked my best friend for her recipe, and she obliged. I’m sure she won’t mind I spread the taste of great sangria with the rest of the world. So, recipe for all of you!

Sangria a la Sus


  • 3l of (cheap) rose wine – I used a partybox from Aldi
  • 500 ml of lemon/orange soda (I used Agrums – all in one, what can I say?)
  • 60 ml of whisky
  • 210 ml of cane sugar syrup (purchased, because well, I wasn’t feeling like making it)
  • 1 orange, scrubbed, cut in wedges and then sliced
  • 1 lemon, same as above
  • 1 pear, scrubbed and cut into cubes
  • 1 nectarine, scrubbed and cut into cubes

Make it:

  1. Pour the wine in a big container (a 6-8 l pot is ideal). Add the soda and whisky, and mix well. Add nearly all the syrup and mix well, taste and add more syrup if necessary.  Warning: the sangria should still taste sharp-ish at this stage, it will mellow after macerating in the fridge.
  2. Add the orange and lemon to the sangria, you can squeeze / mush some pieces so they release some juice. Add the rest of the fruit and let rest for at least 12 hours, ideally 24, in the fridge.
  3. Serve cold, adding some fruit to each glass.