What could be more fun than a cauldron full of seething, smoking sangria? It's delicious and wickedly strong (use more sparkling water if you want to dilute it a little). Although dry ice is not toxic, it's dangerous to swallow chips because of the extremely low temperature. Using a chunk of the ice, and wrapping it in cheesecloth, avoids that problem.

This Story Originally Appeared On sunset.com

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Credit: Carol Shih; Styling: Margo True and Carol Shih

Recipe Summary

hands-on:
30 mins
chill:
1 day
total:
1 day
Yield:
Makes 4 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large jar or sealable pitcher, mix together all ingredients except sparkling water and dry ice and chill overnight.

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  • Let sangria come to room temperature, then pour into a large cast-iron footed dutch oven or a punch bowl. Let come to room temperature, then pour in sparkling water.

  • Line a colander with cheesecloth. Using tongs, set ice chunk in cheesecloth, then tie ends of cheesecloth over ice (don't touch the ice).

  • Lower dry-ice parcel into cauldron. Carbon dioxide gas (harmless at this concentration) should start to billow forth immediately and will last about a half-hour. Replenish dry ice parcel if needed.

  • *Pomegranate molasses deepens the flavor and color of the sangria. Find it at well-stocked grocery stores, Middle Eastern markets, and online. Dry ice is available at many grocery stores, often sold by the pound or in 5-lb. chunks. To break it, put it in the sink and crack with a chisel and hammer, and use tongs (not your hands) to pick it up.

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