Cheryl Alters Jamison, Bill Jamison

Cham-gria

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Preparation info
  • Makes about 1 gallon , enough to serve

    12

    generously
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

Nothing says summer like sangria, or sangaree, as it’s sometimes known in parts of the South. Spanish in origin, the wine concoction seeped into the country through Florida and Texas. This version uses a bit of the bubbly in the blend.

Ingredients

  • 3 oranges, sliced and halved
  • 3 limes, sliced and halved
  • 2 lemons, sliced and halved

Method

  1. Place the fruit in a pitcher or large bowl. Cover the fruit with the sugar and let the mixture sit at room temperature for about 1 hour.
  2. Pour the wine, brandy, triple sec, and lime juice over the fruit and stir to dissolve the sugar. Chill the mixture for at least 30 minutes and up to several hours.
  3. Just before serving, mix in the champagne and add en