Sangria Suprema

Having promised multiple people I would share this recipe, I figured everyone should have it. This is delicous and can sneak up on you, be careful!!! For proper marinating, you must give it a solid 24 hours….I believe it may even be best on the third day. I highly recommend this for a party and use it to build a menu around, it deserves the attention.

2 c Brandy
1.5 c Triple Sec or Cointreau
1.5 c sugar, granulated
5 liters Mountain Burgundy, boxed
16 oz. orange juice - I love Bolthouse 100% Valencia OJ - I vote for No Pulp!
16 oz. fruit juice - I have been using Bolthouse Berry Blueberry, I have also used V8 Fusion Guava/PassionFruit blend
Juice from 2 lemons
Juice from 2 limes
Lots of slices of fruit - 2 each - apples, pears, oranges, more lemon and lime and mango works well

Combine the first three ingredients in a large stock pot. Heat until sugar is dissolved. Turn off heat. Add wine and juices and the sliced fruit. Chill, stir occasionally and let stand for 24 hours. Serve over ice and use fruit to garnish.

Keep an eye out for any partygoers who seem to be hitting the sliced fruit hard….don’t let them drive. The fruit will pack the biggest punch for alcohol.