Ingredients
-
1.5 liters of Spanish or Chilean dry, fruity red wine
-
2 cups of Presidente brandy
-
1 cup of Damiana liquor, or additional to taste
-
1 small pineapple, peeled, cored or cut into bite-size chunks
-
5 Valencia oranges, halved and sliced
-
1 teaspoon Mexican vanilla extract
-
¾ cup dried hibiscus flowers
-
1 3-inch Mexican cinnamon stick
-
1 lb. fresh strawberries with hulls
-
3 lemons, sliced
-
3 limes, sliced
-
1 16-ounce package of frozen cubed mangoes or peaches
-
Squirt, sparkling wine or champagne to taste (or substitute Sprite)
-
Assorted fresh fruit for garnish
-
Mint sprigs for garnish
Instructions
- In a large jar, combine wine, brandy and liqueur. Add the pineapple, oranges, vanilla, hibiscus flowers and cinnamon stick.
- Refrigerate for 24 to 48 hours
- A few hours before serving, pour the steeped sangria through a strainer to remove the hibiscus. Discard the oranges and pineapple.
- Add the fresh strawberries, lemons and limes.
- Directly before serving, add the frozen mangos, which will serve as ice.
- Serve in glasses garnished with fresh fruit and mint sprigs with a big splash of Squirt.
- Makes about one gallon and it will go fast!
