Valle Guadalupe Sangria

By NiteSki

Ingredients

• Beware that the Mexican version has Controy and Brandy in it, which, together, gives it an extra jolt.
• ++++++++++++++++++++++++
• 1/2 gallon burgundy wine
• 1 medium Orange
• 4 cups Orange juice
• 2/3 cup Mexican Controy, Cointreau or Triple Sec
• 1/2 cup brandy
• 1 apple
• 2 limes
• 1 pear
• 2 bananas

Details

Servings 1
Adapted from mexgrocer.com

Preparation

Step 1

Using a vegetable peeler, peel the skin from the Orange so that it's very thin.

Put the Orange peel in a small bowl. Using the back on a spoon, bruise the peel to extract the oil from the Orange.

In a large punch bowl, combine wine, Orange juice, Controy and brandy. Add Orange peel and sugar into wine mixture.

Separate Orange into sections and cut sections in half. Cut the apple and pear into small pieces, leaving the skin on. Half the limes and cut them into thin slices. Slice bananas. Add all fruits to wine mixture and chill at least four hours.