Last Sunday, I spent the morning with some out-of-town friends at La Grande Orange, a local grocery and eatery here in Phoenix, AZ. The day couldn’t have been more beautiful. It was sunny, there ws a light, cool breeze in the air, and even though I wouldn’t normally consider the picnic table we were occupying to be “choice seating”, I wouldn’t have chosen to be anywhere else. We enjoyed our brunch over a pitcher of Sangria (which probably had something to do with making the bench bearable), and I smiled to myself as I realized that Spring is finally here.

Springtime Sangria

Serves 6 (Six Cups)

  • 1/2 cup brandy
  • 1/4 cup lemon juice
  • 1/3 cup frozen lemonade concentrate
  • 1/3 cup orange juice
  • 1 (750 milliliter) bottle dry red wine
  • 1/2 cup triple sec
  • 1 lemon, sliced into rounds
  • 1 orange, sliced into rounds
  • 1 lime, sliced into rounds
  • 1/4 cup white sugar (optional)
  • 8 maraschino cherries
  • 2 cups carbonated water (optional)


  1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.