Sangria Cubes 24.000

Michael Temchine for The Washington Post

Jun 11, 2008

This "solid sangria" can be used in other drinks besides its namesake; see accompanying TIPS for ideas. The cubes are fairly fragile because they do not freeze as solid as simple water cubes.

The mixture fills about 8 standard-size ice cube trays; if you don't have that many, freeze in batches and transfer the solid cubes to a large resealable plastic food storage bag.

Servings: 24

Yield: Makes about 96 cubes (12 cups of liquid)

  • Juice of 3 large lemons (1/2 cup)
  • Juice of 3 medium limes (1/3 to 1/2 cup)
  • Juice of 3 large oranges (1 cup)
  • 1 1/2 cups sugar, preferably superfine (for easier dissolving)
  • 1 half-bottle (375 ml; 1 1/2 to 2 cups) vin santo
  • 2 750-ml bottles (6 1/2 to 7 1/2 cups) chianti

Related Recipes


Combine the citrus juices, sugar, vin santo and Chianti in a large pitcher, stirring until the sugar is dissolved. Pour into ice cube trays (preferably silicone); freeze for at least 4 hours and preferably overnight. (You may need a knife to help dislodge the frozen cubes.)

A note about bottle volume: In testing this recipe, we found that the 375-ml bottle and 750-ml bottles contained more than 1 1/2 cups and 3 1/8 cups, respectively. Use the entire contents of the bottles.

Rate it

Recipe Source

From Gina Chersevani at Tallula Restaurant and EatBar in Arlington.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at