Mother Earth Living

Southern Color: Champagne Sangria

By Kathleen Halloran
April/May 2008
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Serves about 15
This refreshing punch includes not only the traditional wine and fruits, but also herbs. If you have any leftover sangria, remove the lemons and limes before refrigerating, as these can become bitter. 

  • 4 to 6 oranges, sliced
  • 1 gallon dry, fruity red or white wine
  • 2 cups Cointreau or Grand Marnier
  • 2½ cups brandy
  • 2 bunches long-stemmed lemon verbena, or any combination of mint, lemon balm and pineapple sage
  • Fresh seasonal fruit, such as seedless grapes, apples or pears, sliced
  • 3 lemons, sliced
  • 3 limes, sliced
  • Soft fruit, such as berries, kiwi and starfruit (add just before serving)
  • Handful of kumquats (optional)
  • 2 packages (16 ounces each) frozen peaches and/or blueberries
  • 6-ounce can frozen limeade, undiluted, to taste as needed
  • Herb sprigs
  • Sparkling water or champagne 
  1. Place oranges, wine, orange liqueur, brandy and herbs in a large glass container; cover and refrigerate overnight or for several days. Add the firmer fruits 6 to 24 hours before serving.
  2. Just before serving, pour sangria into a glass pitcher and add soft and frozen fruits. Add limeade, to taste.
  3. To serve, ladle into tall glasses, add a splash of sparkling water or champagne, and garnish with fresh fruit and herbs.


Kathleen Halloran is a freelance writer and editor in Austin, Texas.

Click here for the original article,  Southern Color: Cottage Garden Design in Texas.  








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