Portuguese Sangria

Recipe from Fat Rice restaurant

Adapted by Florence Fabricant

Total Time
10 minutes
Rating
4(50)
Comments
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This sangria, with a base of sturdy Portuguese red wine, has enough heft to accompany complex dishes like arroz gordo from Macau or a big party-size paella. You can temper it by adding 12 ounces of sparkling water to the ingredients after they've been combined.  —Florence Fabricant

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Ingredients

Yield:8 or more servings
  • 1750-milliliter bottle red wine, preferably Portuguese, chilled
  • 8ounces brandy, chilled
  • 6ounces crème de cassis, chilled
  • 8ounces fresh orange juice, chilled
  • Orange wheels, lemon wheels, pineapple slices, fresh mint sprigs for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

229 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 0 grams protein; 6 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine wine, brandy, cassis and orange juice in a large pitcher. Stir. Add ice.

  2. Step 2

    Add fruit garnishes and serve.

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Ratings

4 out of 5
50 user ratings
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Credits

Adapted from Fat Rice restaurant, Chicago

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