Saturday is Six Apart’s company BBQ Picnic. I was tasked with getting the games and activities together and I also took on the role of Sangria Barista.
Wanting to make a nice and fruity sangria like they serve at Cha Cha Cha in SF, I looked around for a few recipes and finally settled on adapting Jay’s Secret Sangria Recipe. Here’s what I just got at the store, calculated to fit perfectly into a 5 gallon Rubbermaid water jug…
Ingredients
- 12 bottles Chuck’s best Cabernet Sauvignon
- 3 bottles White Zinfandel
- 2 bottles Knudzen Sparkling Kosher Grape
- 2 bottles Knudzen Organic Pineapple Juice
- 2 bottles Knudzen Simply Delicious Morning Blend
- 2 bottles Knudzen Organic Limeaid
- 1 cup Grand Marnier
- 8 oranges, half wheels
- 6 limes, half wheels
- 1 ripe pineapple, quartered and sliced
- 3 mangoes, peeled and diced
- 16 oz strawberries, stemmed and halved
- mint for garnish
Directions
- Cut limes, oranges, and pineapple.
- Marinate cut fruit with Grand Marnier and one bottle of Cab, let marinate for a few hours.
- Add all other liquids, refrigerate overnight.
- Slice mangoes and strawberries and add combine with liquids
- Serve over ice and garnish with mint.
Mmmmm… I can’t wait to start this tomorrow morning…. I’m even more excited to get my croquet on while sipping sangria.
