Post image for Sangria

by Nancy Newcomer

My Sangria recipe was featured in

Santa Barbara Dining & Destinations
Photo by the wonderful Matt Dayka


2 bottles Red Table Wine

1 cup St. Germain liqueur

1/4 cup Cointreau (you may substitute Triple Sec)

1/2 cup pomegranate juice

1/2 cup simple syrup (equal parts sugar & boiling water-mix until sugar is dissolved, let cool)

3 oranges sliced



Combine all ingredients together and let stand in a tightly sealed container or pitcher for at least 12 hours in the refrigerator before serving.


Print Friendly

Leave a Comment

Previous post:

Next post: