How to Make The Best Sangria | Julia At Home

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From its humble—and ancient—roots in Spain, sangria has grown to become a party drink mainstay around the world. Julia makes the best sangria recipe perfect for a crowd.

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47 Comments

  5. Sorry, but not the best Sangria I have had by any means. Had a definite "citrus rind" aftertaste. I'll stick to my much better tasting but more complicated recipe. Thanks for the video.

  19. Already done my cooking except for breakfast, been doing a taco salad. Have to do a low carb diet. It's been working. Next A1C is expected to be 5.8 or less. Back in March it was up to 11.9, acid level was way off the chart.

  22. Spanish brandy (Brandy Jerez) is what one should use in a sangria. It's pretty much a waste of the Grand Marnier when there are the sweet and orange flavors that it provides already present from other ingredients. The flavor of a solera aged Spanish brandy is an important component to sangria.

  25. I like the idea of using Grand Marnier. I have always used brandy, which is good, but the Grand Marnier sounds like a good upgrade. I usually use a Spanish red wine like a Tempranillo when making sangria.

  31. Fun trick for those who want their drinks icy but not diluted: FROZEN GRAPES! No seriously, think about it. Pre-feeeze your favorite grapes for a few hours and they act like ice cubes cooling the drink but not really offering extra water or another flavor. Good for any party drink!

  42. Sorry Julia, but that "raised collar" look went out twenty years ago!
    Despite this fashion faux pas~your videos are great! Showing you in your own kitchen, cooking as we do, is reassuring to folks who aren't confident in the kitchen.

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