These gently spiced Persian biscuits have a rose aroma. Since they don’t contain flour, they’re the ideal dessert for Passover. They have a crispy exterior and are nutty, flavorful, and slightly chewy.
| Prep Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 navel oranges, thinly sliced
- 2 lemons, thinly sliced
- 2 limes, thinly sliced
- 1 pear, cored and chopped
- 1 kiwi, peeled and sliced
- 1 cup fresh strawberries, sliced
- 1 (20 ounce) can pineapple chunks in juice
- ½ cup white sugar
- ½ cup Cointreau or other orange liqueur
- 1 cup white rum
- ⅓ cup coconut-flavored rum
- 2 cups orange juice
- 2 (750 milliliter) bottles dry red wine, chilled
- ½ (12 fluid ounce) can frozen pink lemonade concentrate, thawed
- ¼ cup lemon juice
- 2 tablespoons lime juice
- 1 cup lemon-lime soda, chilled
Instructions
- Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
- Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
- Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.
Reviews
This is so good
Really good. Made 4 times in a party and it was all gone. It does not need the extra sugar. Tried a couple of variations. Replaced soda with sparkling non-alcoholic cider. Very good. Replaced white rum with spiced rum – completely different drink. Really nice!
As published DELICIOUS and not too sweet (I did use a dry red as prescribed). Sharing with party-goers as all loved it poolside!
This came out great. We had most of the ingredients except for some of the produce otherwise this would have been a little expensive. The Sangria has a nice citrus flavor. Very refreshing. My advice is to use one of the big sun tea containers because the end result will not fit into a standard pitcher. Enjoy.
OMG what an amazing recipe!!! All the guests loved it even though was a little strong (I like it that way) and forgot the pineapple juice so added more sugar and fresh pineapples… I loved it!!!!!
This was delicious, HOWEVER, I skipped the lemonade concentrate and used flavored seltzer water (i.e. Polar) – and it was plenty sweet. I think using 7/up andthe concentrate would have made this a sugar bomb.
delicious! I don’t use the kiwi and I have made without the orange liquor. Always a hit!
Have made this sangria many times before and it has been a hit every single time. Over the years I’ve played around with the fruit that I add and no matter what I add, it is always great. I usually prepare it the night before and pour it into mason jars–my guests really seem to like that.
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Very good sangria. I didn’t use pink limonade, just added cranberry juice to the lemon lime soda and used orange juice instead of liqueur. Next time I will use more coconut liqueur, it gives a great tropical hint. I think the sangria uses too much fruits, next time I will definitely use less. I liked the sangria wasn’t overpowered with soda that some restaurant sangria is. Good recipe, we used to drink champange at New Year’s party, but it was a great alternative.
THIS IS A GREAT RECIPE WITH A FEW CHANGES. WAY TOO MUCH FRUIT IN THE ORIGINAL RECIPE. I MADE A BATCH FOR 20 PEOPLE. I ONLY USED 1 PIECE OF LEMON, LIME, ORANGE, APPLE, PEAR & PEACH. NO STARWBERRIES, KIWI OR PINEAPPLE. IT SHOULD NOT BE ABOUT THE FRUIT BUT ABOUT THE FLAVORFUL WINE WITH A BIT OF FRUIT IN IT. I ALSO ADDED PEACH LIQUOR, THE SAME AMOUNT AS COCONUT RUM. IT WAS EXCELLENT. EVERYONE RAVED ABOUT THE SANGRIA. I ASLO USED A FAIRLY DECENT WINE. I DO NOT BELIEVE THAT YOU CAN MAKE GOOD SANGRIA STARTING WITH VERY VERY CHEAP WINE. YOU NEED A FULL BODIED WINE TO START. WE USED A CAB. SO GOOD. WILL MAKE OVER AND OVER AGAIN WITH OUR CHANGES.
This is the best Sangria ever yum. Ive made it a few times. And people love it. A little strong. But yummy
This is AMAZING. Best sangria ever.
Good sangria…Lot of work though cutting up all the fruit
Absolutely wonderful! There really is a lot of fruit so if you aren’t one to eat it, lessen it by about half. However I think that is the best part and love to eat what is leftover. The only changes I made (based on budget concerns and what was on hand) were I omitted the pineapple and added 2 fresh peaches, and I omitted the lemon and lime juice and lemon-lime soda altogether. I honestly did not think they were necessary. Overall a wonderful sangria and I love that you can play with it based on what is available in your house!
I used this recipe in a Sangria contest… and won!
ok.. lots of people used different fruit, so did I, but the end result is the flavor of the mix. with the alcohol, the fruit does not matter, use what you like, this is pretty much a faultless sangria. Great great recipe. thanks so much. we have tried many recipes, this one deserves a special prize. thanks for sharing.
I have made this recipe over 10 times during the years. It is everyones favorite sangria. People who do not like sangria, even love it. Try it once & you will be hooked. One note, I have never used the Pink Lemonade concentrate. Just a little extra lemon juice & not much extra raw sugar so it is not too sweet, it is perfect.
I made this recipe for a surprise bday party and only had about 2 hours for the fruit to refrigerate, but by about 4 hours into the party, it tasted even better. So I would recommend at least 6 hours for the fruit to soak. I also didn’t add the coconut flavored rum, but didn’t miss it.
We made this for our wedding and everyone loved it!!
Sipping as I review. My thoughts: Won’t use a pear next time. Totally annoying little chunks in the Sangria and it takes away from the classy look of the rest of the fruit. Also feel as though the kiwi and strawberries are unnecessary. Just get mushy. Next time I will cut the naval orange slices in half so they fit in the glass! I also don’t feel sugar is necessary. It’s really sweet already, especially with the orange juice and pink lemonade. Lastly, instead of adding the soda directly to the Sangria right before serving, I put ice in the glass, then fruit, then Sangria, and added a splash of soda on top. Gives it a really nice fizz when you sip it. If you add it directly, it just disappears within the Sangria. Thanks, Sheila. Great recipe!