Light Sangria Recipe

Light Sangria Recipe

June 1, 2016   8 Comments

Do you love red wine but want something lighter in the summer? You will adore this light sangria recipe.

The idea is to marinate slices of orange and apple in the wine with some sugar, lime juice, and orange liqueur. After it brews, you serve it mixed with club soda and cut the alcohol (and calories) in half.

This drink is wonderful for a crowd but can also sit in your fridge for about 3 days (without the club soda added) to marinate. Like human aging, it only gets better with time (but then the fruit starts to rot).

I like to make a pitcher and drink a glass as a refreshing start to an evening of grilling (and attempting not to yell at children as they hit soccer balls into your patio table).

This is a light, fruity (literally) drink. It is also for those who are frugally minded as you double the amount of wine you use by adding the club soda.

I always choose a very drinkable red (not sweet) for this recipe. My experience is that if it is too inexpensive, the sangria will not taste very good (and you will get a splitting headache from drinking it). Merlot, Cabernet Sauvignon, Malbec, or Rioja will all be great and you don’t need a high end one.

I use Triple Sec for this recipe. If you haven’t used it before it is near the liqueurs and costs about $8 for a bottle that will last you a lifetime. I mix it in my lighter margarita as well.

I add the sparkling water/club soda when I am ready to drink it. If you are only serving half, then keep the sangria marinating for another day. It will only get better.

Do eat the fruit! It is like having an appetizer and drink all in one.

For the teenagers who read this site, Snack Girl advocates waiting until the legal drinking age to indulge in alcoholic beverages.

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Light Sangria Recipe

Makes 10 (6-ounce) Servings

1 large orange
1 (750-ml) bottle red wine
¼ cup orange flavored liqueur (such as triple sec or Grand Marnier)
¼ cup sugar
½ lime, juiced
1 medium apple, cored and cut into thin wedges
1 (750-ml) bottle of club soda or 2 cans (12 ounces)

Slice the orange in half and juice one half of it. Slice the other half into very thin slices. Mix the wine, orange flavored liqueur, sugar, lime juice, and orange juice in a pitcher. Add orange slices, and apple slices and refrigerate for 1-2 hours.

When ready to serve add club soda and stir. Enjoy immediately.

6 ounces is 112 calories, 0.0 g fat, 0.0 g saturated fat, 20 g carbohydrates, 12.5 g sugar, 0.1 g protein, 0 g fiber, 124 mg sodium, 5 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
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8 Comments:

This is a great recipe, and I have been making a similar version for years. I'm not a fan of club soda so I substitute diet lemon-lime soda, which also makes it a little sweeter.

on June 1, 2016

For a virgin version I would like to recommend a mix of OJ and 100% cranberry juice. You get the lovely sweet/tart taste minus the alcohol.

on June 1, 2016

I make a white sangria using an inexpensive bottle of champagne or prosecco instead of red wine, orange liquor and a lemon/lime soda. To give it some zap I insert whole cloves into the orange pith, add a cinnamon stick and a few allspice berries. Happy summer.

on June 1, 2016

Hi! Recipe looks amazing! One question - is it equal parts sangria and club soda/seltzer if you mix it by the glass instead of one big batch? thanks!

on June 1, 2016

@Kathy - yes, that is how it works. Let me know if you try it!

on June 1, 2016

8 of us drank it tonight. 2 lucky folks had extra servings. Very tasty! NONE left. I decided to pour all ingredients in again, using the same fruit because most was left in the pitcher. Added sugar, lime juice and orange liquor again and used white wine this time. We'll see how it goes.

on June 1, 2016

Ha, love your commentary! Thanks for the great tips, sangria is a drink with so many tiny variations but they make such a difference.

on June 2, 2016

This is a great recipe! Looking for best intuitive eating and health discussion. Hit my up! Cheers!

Kate Connolly
kate@theconnollymethod.com

on June 3, 2016


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