- Level: Easy
- Total: 20 min (includes chilling time)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 332
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 6 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 97 mg
Though this recipe makes a great sipping sangria, you can also make it into ice cubes. Serve sangria with sangria ice cubes, or add the ice cubes to a glass of red wine for a fun twist.
- Level: Easy
- Total: 20 min (includes chilling time)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 332
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 6 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 97 mg
Ingredients
Directions
- Combine the brandy, sugar and half of the raspberries in a medium saucepan over medium heat and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Add the red wine, vinegar and cinnamon stick and cook until the wine reduces by half, 8 to 10 minutes. Transfer to a bowl set over a bowl of ice to chill it quickly. Once the wine is cool, stir in the coconut water, apples and tangerine slices. Discard the cinnamon stick. If too strong, add some cold water.
