Sangria Recipe

There’s something undeniably magical about a glass of sangria on a warm evening.

Whether it’s for a summer barbecue, a cozy dinner with friends, or a celebration that needs a splash of color and flavor, sangria has long been the go-to drink that brings everyone together.

This sangria recipe was inspired by a trip to southern Spain, where pitchers of ruby-red wine infused with citrus and stone fruit were served as a centerpiece of every table. It wasn’t just a drink—it was a celebration in a glass.

So, what makes this version different? It’s crafted for ease, yet it doesn’t compromise on authenticity. You’ll taste the subtle depth of the wine, the brightness of fresh fruit, and the balanced sweetness that keeps you coming back for another sip.

Let’s dive into the step-by-step guide to making this classic drink that tastes like vacation in a glass.

Why I Love This Recipe

Sangria is more than just a wine punch—it’s a statement piece for any occasion.

It blends the body of a full-bodied red wine with the brightness of fresh fruits and the sparkle of soda or juice. Unlike cocktails that require precise shaking or fancy tools, sangria rewards creativity.

What I love most is its versatility. You can adapt it to the season, to your guests’ preferences, or to whatever fruit you have lying around.

Another reason this sangria recipe stands out? It balances flavor so beautifully. It’s not just sweet, not just fruity—every sip is layered. The wine provides a rich base. The orange liqueur adds dimension. Citrus and berries bring brightness and a pop of freshness.

It’s also a time-saver. You can make it in advance, let it sit in the fridge while you focus on food or entertaining, and by the time you’re ready to serve, it tastes even better.

There’s no fuss and no need for a cocktail shaker. Just slice, mix, chill, and pour.

Perfect for casual gatherings or elegant affairs alike.

Ingredients for Sangria Recipe

The key to a great sangria is finding the right balance of acidity, sweetness, and fruit-forward freshness. Here’s what you’ll need:

Red Wine

Choose a dry, fruity red wine—Spanish Rioja or Garnacha are traditional, but Merlot, Tempranillo, or Zinfandel also work beautifully.

Avoid overly oaky or high-tannin wines. Sangria isn’t the place for expensive bottles; just make sure it’s something you’d enjoy drinking.

Brandy or Orange Liqueur

For depth and a slight kick, you’ll need ¼ to ½ cup of brandy or orange liqueur like Grand Marnier or Cointreau.

This gives the sangria a rich undertone and helps marry the fruit with the wine.

Fresh Fruit

Here’s where the magic happens. Traditional Spanish sangria uses oranges and lemons, but you can add other fruits depending on the season.

For this version, we’ll use:

• 1 orange, sliced
• 1 lemon, sliced
• 1 green apple, cored and chopped
• ½ cup fresh strawberries, sliced
• Optional: 1 peach or plum, thinly sliced (for summer months)

Always wash the fruit well, especially if you’re leaving the skin on.

Juice

To round out the sweetness, add ½ cup of orange juice or pomegranate juice. This softens the alcohol and enhances the fruitiness.

If you like a bolder flavor, pomegranate juice is a great twist.

Sweetener

Depending on the wine and juice you use, you may want to sweeten your sangria.
Start with 2 tablespoons of sugar or honey. Taste, and adjust if needed.

Make sure to dissolve it fully in the juice before combining with the wine.

Sparkling Water or Soda

Just before serving, add 1 to 2 cups of sparkling water, club soda, or lemon-lime soda for effervescence.

Use soda if you prefer it sweeter, or sparkling water for a drier finish.

How Much Time Will You Need?

Sangria isn’t a last-minute drink—it gets better as it rests.

Here’s how to manage your time:

• Prep time: 15 minutes (cutting fruit, mixing)
• Chilling time: Minimum 4 hours, ideally 8
• Finish time (add soda): 2 minutes before serving

Total time: Approximately 4 to 8 hours (mostly chilling)

Plan ahead so the flavors have time to meld. This is when sangria truly transforms from a mixture of ingredients into something balanced and delicious.

How to Make This Sangria Recipe

Here’s the step-by-step guide to crafting a flawless sangria:

Step 1: Prepare the Fruit
Wash and slice your orange and lemon into thin rounds or half-moons.
Core and chop the apple into bite-sized chunks. Slice the strawberries, and, if using, thinly slice the peach or plum.

Place all the fruit in a large pitcher or bowl.

Step 2: Add the Sweetener and Juice
In a separate small bowl or measuring cup, stir your sweetener (sugar or honey) into the orange juice or pomegranate juice until fully dissolved.
This ensures the sweetness distributes evenly.

Pour the sweetened juice over the fruit in the pitcher.

Step 3: Add Brandy or Liqueur
Pour in the brandy or orange liqueur. Give it a gentle stir to mix with the fruit and juice.

This adds complexity and depth to the drink.

Step 4: Add the Wine
Slowly pour the entire bottle of red wine into the pitcher. Stir gently to combine.
You want the fruit to soak in this mixture, so don’t skip stirring.

Step 5: Chill the Sangria
Cover the pitcher and refrigerate for at least 4 hours—8 hours or overnight is even better.

The longer it sits, the more the flavors infuse and mellow out.

Step 6: Add the Sparkle and Serve
Just before serving, pour in your chilled sparkling water, soda, or club soda.
Stir gently, then serve over ice in glasses garnished with a slice of citrus or a sprig of mint if desired.

That’s it—effortless, festive, and utterly delicious.

Substitutions

The beauty of sangria is its flexibility. Here are smart substitutions if you want to tweak or upgrade your batch:

Instead of Red Wine:

• Try rosé for a lighter version.
• Use white wine (like Pinot Grigio or Sauvignon Blanc) for a refreshing white sangria.

Instead of Brandy:

• Use dark rum or cognac for deeper flavor.
• Try peach schnapps or elderflower liqueur for a fruit-forward twist.

Juice Options:

• Apple juice adds a mellow sweetness.
• Cranberry juice creates a tart, festive profile.

Fruits to Swap or Add:

• Berries (blueberries, raspberries)
• Pineapple chunks
• Grapes, halved
• Kiwi for a tropical hint

Sparkling Top-Off Alternatives:

• Ginger beer for a spicy kick
• Sparkling rosé for blush bubbles

Mix and match based on the season, your mood, or your guests’ preferences.

Best Side Dish of Sangria Recipe

A glass of sangria is a joy on its own, but pairing it with the right bite takes the experience to a new level.

Here are three dishes that work beautifully:

1. Patatas Bravas
Crispy potatoes with a spicy tomato aioli bring texture and heat that pairs well with the chill of sangria.

2. Manchego and Chorizo Platter
The saltiness of cured meats and bold cheese enhances the fruit-forward, smooth flavors of the drink.

3. Marinated Olives and Almonds
A simple Spanish tapas classic. The brine and crunch are a contrast to sangria’s sweetness, making each sip more refreshing.

Serving and Presentation Tips

Presentation matters—even with something as easygoing as sangria.

The vibrant mix of wine and fruit naturally looks stunning, but there are a few simple tips to take your sangria from casual to captivating:

Use a clear glass pitcher.
This lets the colors of the wine and fruit shine through, making your sangria as visually inviting as it is flavorful.

Layer the fruit.
When you add sliced citrus, apples, berries, and any other fruit, do it in layers for a more intentional, balanced look.

Serve in large wine glasses or stemless goblets.
The wide bowl of the glass allows guests to enjoy the aroma of the wine and fruit.

Top each glass with a fresh slice of orange or lemon.
It’s a simple garnish that enhances the visual appeal and adds an extra citrus pop.

Add ice to individual glasses—not the pitcher.
This prevents the sangria from becoming watered down as it sits, especially if you’re serving over several hours.

Optional final flourish: mint sprigs or cinnamon sticks.
They’re not traditional, but they add aroma and style, especially for seasonal variations.

Tips and Tricks to Make This Recipe Better

Want sangria that turns heads? Here’s how to elevate it even further:

Use fresh-squeezed juice.
Whether it’s orange, lemon, or pomegranate—fresh juice enhances brightness and flavor far more than store-bought varieties.

Let it sit overnight.
Sangria tastes best after 8–12 hours in the fridge. This gives time for the wine to absorb the fruit’s flavors, mellow the alcohol, and become balanced and smooth.

Taste before serving.
If it’s too dry, add more juice or a touch of sweetener. Too sweet? Add a splash of lemon juice or dry sparkling wine.

Balance your wine and liqueur.
Don’t overdo the brandy or liqueur—¼ to ½ cup is plenty. More than that and you risk overpowering the base wine.

Choose firm fruit.
Soft fruits get mushy. Apples, citrus, firm berries, and stone fruits hold their shape well.

For gatherings: double the recipe.
Sangria goes quickly—especially when it’s this good.

Common Mistakes to Avoid

Don’t rush the chilling.
The biggest mistake? Serving sangria too soon. It needs time to develop its flavor.

Using low-quality wine.
You don’t need an expensive bottle, but avoid bottom-shelf or overly tannic wines.

Overloading the sweetener.
Start with less—wine, juice, and fruit already add sweetness. You can always adjust before serving.

Forgetting to remove seeds.
Citrus seeds can add bitterness. Either use seedless fruit or pick them out before adding slices.

Adding soda too early.
Carbonation dissipates over time. Wait until the last minute to add your sparkling ingredient.

How to Store It

Sangria is one of the few drinks that actually improves with time—up to a point.

Store it in the fridge for up to 48 hours.
After about 2 days, the fruit can start to ferment or break down.

Keep it in a covered pitcher or a glass container with a lid.
This preserves freshness and keeps out fridge odors.

If storing leftovers with soda added, expect some fizz to fade.
For best texture, only add soda when ready to serve.

Remove citrus rinds if storing overnight again.
Citrus peel can add a bitter note after extended soaking.

Want to prepare in advance for a party? Make everything except the soda a day ahead, and top it off just before guests arrive.

FAQ

Q1: Can I make sangria the night before?
Absolutely! In fact, it’s encouraged. Sangria tastes better when it chills for 8–12 hours. Just hold off on the sparkling water until serving.

Q2: What’s the best wine for sangria?
Go for dry, fruit-forward red wines like Garnacha, Merlot, Tempranillo, or Zinfandel. Avoid heavily oaked or tannic wines.

Q3: Can I make it non-alcoholic?
Yes! Swap the wine for grape juice and use sparkling water or lemon-lime soda. Use fruit juice in place of brandy. Still delicious, and perfect for all ages.

Q4: Can I use frozen fruit?
You can, especially for berries. They’ll help chill the sangria without watering it down—but fresh fruit provides better texture and presentation.

Q5: How do I make sangria for a crowd?
Double or triple the ingredients. Use a large beverage dispenser or punch bowl, and prep it the night before. Always wait to add soda until the last minute.

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