Active Time
30 MIN
Total Time
1 HR 15 MIN
Serves : 8 to 10

Justin Chapple, star of F&W's Mad Genius Tips videos, featured this recipe at the Food & Wine Classic in Aspen.

How to Make It

Step 1    

Layer the berries in a 10-inch Bundt pan. Gradually add just enough distilled water to cover. Freeze for at least 8 hours or overnight, until solid.

Step 2    

In a large punch bowl, stir the wine with the rum, simple syrup, Campari and lemon juice. Refrigerate until chilled, about 45 minutes.

Step 3    

Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring, and then invert it onto a plate. Add the ice ring to the sangria.

Step 4    

Serve with or without ice.

Make Ahead

The ice ring can be frozen for up to 3 days. The sangria can be refrigerated overnight.


To make 1 cup of simple syrup, combine 3/4 cup water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Let cool before using. 

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