Aussie Sangria

A Spanish Red Wine Punch - Australian Style


  • 4 litre cask of red wine - preferably Morris Pressings
  • 1 bottle of brandy (e.g. St Agnes)
  • 8 litres of lemonade
  • 4 oranges
  • 4 big lemons
  • some sugar
  • 1 or 2 bags of party ice depending on the weather.
This makes 4 punchbowls-full and costs about $70. Divide all quantities by 4 to make 1 punchbowl-full. You will also need a container with an airtight lid for marinating the fruit without the alcohol evaporating from the brandy (heaven forbid).


Start early, preferably the night before. Keep the red wine in the fridge until it is time to use it.

Thinly slice the oranges and lemons with the peel left on. Place in the container in layers with sugar sprinkled between the layers. Add the brandy and leave it to stand for at least 2 hours (preferably overnight). Give it a shake or stir every now and then.

At least 1 hour before the party, mix the red wine with the brandy and fruit and put the mixture in the fridge.

To make one punchbowl-full put one quarter of this mixture into the punchbowl and add two litres of lemonade and plenty of ice. Keep adding ice if the ice melts. The bowl must never be without ice! Don't forget to put the mixture back in the fridge.

Don't keep topping it up. Wait until the bowl is nearly exhausted then tip the dregs out and make a fresh batch from the mixture in the fridge.

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