Sangria Jellies

Sangria is one of my favourite summer drinks. The best part about Sangria is that you can make it to cater any taste. If you prefer a stronger berry taste, add more raspberries, strawberries or blueberries. Or if you like a more citrus Sangria, add more oranges, lemons, or limes.

Below you will find my recipe for classic Sangria, and Sangria Jellies (that I tested out this past weekend).


Red Sangria:

1 bottle               Red wine (you can use a Merlot, Shiraz, or whatever you prefer)
1 lemon              Cut into wedges
1 lime                 Cut into wedges
1 orange             Cut into wedges
1 cup                  Raspberries and/or Strawberries *use what you prefer
1 can                  Diced Pineapple
1/4 cup               Orange juice
2 tbsp                 Sugar
2 oz.                   Triple Sec *if desired

Add all ingredients to a large juice jug (the jugs with the spouts at the bottom are the best for Sangria), squeezing the orange, lime, and lemon wedges as you toss them in. Stir. Place in refrigerator for at least 24 hours (gently shake the jug once and awhile to mix flavours).

To serve: Mix two parts Sangria with one part Ginger-Ale or Lemon-Lime soda.


Sangria Jellies:

3/4 cup              Water
1/2 pkg              Knox Gelatin  
1/4 cup              Lemon and/or Lime juice (use one or both - but only use 1/4 cup)
1 pkg                 Orange Jell-O
1 cup                 Red Wine

Stir 3/4 cup water with 1/4 cup Lemon/Lime juice on medium-low heat on stovetop. Add Knox Gelatin and stir until completely dissolved. When the water almost reaches boiling point, add the orange Jell-O and stir until dissolved. Remove from heat and add Red Wine. Pour into moulds or baking dish. Let set for at least 4 hours. Cut into cubes, or push out of moulds.