Red Sangria Recipes

There’s something undeniably magical about a chilled glass of red sangria on a warm evening. This vibrant, fruit-filled Spanish drink has long been a staple at summer barbecues, festive gatherings, and cozy dinner parties. I created this red sangria recipe out of a desire to bring that same celebratory feeling into everyday life—a way to toast to nothing and everything all at once.

This recipe is for anyone who wants to take simple ingredients—wine, fruit, juice—and transform them into something festive and flavorful. Whether you’re hosting friends or winding down after a long day, red sangria is the answer.

But the secret to a truly unforgettable sangria? It’s in the details. And that’s where this recipe delivers.

Why I Love This Recipe

Red sangria isn’t just a drink—it’s an experience.

What makes this particular red sangria recipe special is its balance. Many sangria recipes go too sweet or too boozy. This one strikes that perfect middle ground. It’s fruity without being syrupy. Bold without being overpowering.

The secret lies in the layering of flavors. You start with a dry Spanish red wine—Tempranillo or Garnacha, ideally—then build from there. Fresh citrus adds brightness. Mixed berries bring depth. A touch of brandy gives it warmth, while orange juice softens the alcohol and enhances the sweetness naturally.

And then there’s the resting time. Letting it chill for several hours (ideally overnight) allows the fruit to infuse and transform the wine. It’s a patient recipe, but one that rewards your wait with complexity and richness.

This isn’t just something to whip up in five minutes and forget about. It’s the kind of drink that makes people ask for the recipe. And with just one glass, it instantly transports you to a sun-drenched patio in Seville or the bustling tapas bars of Madrid.

Ingredients for Red Sangria Recipes

To make a bold and flavorful red sangria, you don’t need a lot of complicated ingredients. But quality matters. Here’s what you’ll need—and why:

Red Wine (750ml bottle)
Go for a dry Spanish red like Garnacha or Tempranillo. These wines are fruity, low in tannins, and pair beautifully with fresh fruit.

Brandy (1/4 cup)
Brandy adds warmth and depth. You can use cognac or orange liqueur (like Grand Marnier or Cointreau) if you prefer a citrus twist.

Orange Juice (1/2 cup)
Freshly squeezed is best. It adds sweetness and softens the wine without making it overly sugary.

Citrus Fruits
Use one orange and one lemon, both thinly sliced. These fruits provide acidity, aroma, and a classic sangria character.

Mixed Berries (1 cup)
Fresh or frozen berries like strawberries, raspberries, or blackberries add color, texture, and natural sweetness.

Apple (1 medium, diced)
Crisp apples like Fuji or Granny Smith add a gentle crunch and soak up the sangria beautifully.

Sugar or Simple Syrup (1–2 tablespoons, optional)
Taste your wine first. If it’s too dry, you may want to sweeten things up slightly. Simple syrup dissolves better than granulated sugar.

Sparkling Water or Club Soda (to top, optional)
This is added just before serving if you want to lighten it up or give it a fizzy twist.

How Much Time Will You Need?

Preparation Time: 15 minutes
Chilling Time: Minimum 4 hours (overnight recommended)

You can prepare this red sangria in just 15 minutes, but the magic happens while it rests in the fridge. The fruit infuses the wine, the flavors mellow and blend, and the final result is far superior to anything rushed.

It’s best made the day before your event, which means less work right before your guests arrive. Just pour and enjoy.

How to Make This Red Sangria Recipe

Step 1: Choose and Chill Your Wine

Pick a good-quality, dry Spanish red wine. If it’s not already chilled, place it in the fridge for at least 30 minutes before using. This helps preserve the temperature of your sangria when assembling.

Step 2: Slice the Citrus and Dice the Apple

Thinly slice one orange and one lemon, removing any seeds as you go. Dice one crisp apple into small cubes. If using berries, make sure they’re rinsed and drained.

Step 3: Combine the Fruit in a Pitcher

Place all the prepared fruit into a large pitcher. Make sure the pitcher can hold at least 1.5 liters (or 6 cups). This will allow room for all your ingredients and mixing.

Step 4: Add Wine, Brandy, and Juice

Pour the bottle of wine over the fruit. Add 1/4 cup of brandy and 1/2 cup of fresh orange juice. Stir everything together gently to avoid bruising the fruit.

Step 5: Taste and Adjust Sweetness

At this stage, taste the sangria. If your wine is on the drier side or you prefer a sweeter drink, add 1–2 tablespoons of simple syrup or sugar. Stir until fully dissolved.

Step 6: Cover and Refrigerate

Cover the pitcher with a lid or plastic wrap. Refrigerate for at least 4 hours, but overnight is ideal. This chilling time allows the fruit to release its flavor and the sangria to mellow beautifully.

Step 7: Serve Over Ice (Optional Sparkle)

When ready to serve, fill glasses with ice and pour the chilled sangria over the top. If you’d like a bubbly finish, top each glass with a splash of sparkling water or club soda.

Garnish with a fresh slice of orange or a few berries for that extra touch.

Substitutions

This red sangria recipe is incredibly adaptable. Here are some thoughtful substitutions that keep the flavor balanced and satisfying:

No Brandy?
Use rum or bourbon for a different twist. Orange liqueurs like Triple Sec or Grand Marnier work especially well for a citrusy profile.

Non-Alcoholic Version
Swap the wine with non-alcoholic red wine or a pomegranate-cherry juice blend. Replace brandy with a splash of apple or orange juice concentrate.

Other Fruits
Pineapple, mango, or pomegranate seeds can be added for tropical flair. If citrus isn’t your favorite, try stone fruits like peaches or nectarines in the summer months.

Dry Wine Too Bold?
Blend half red wine with half cranberry juice for a softer, fruitier version.

Prefer No Sweetener?
Use sweeter fruit like ripe peaches, plums, or cherries instead of added sugar.

Best Side Dish of Red Sangria Recipes

Red sangria pairs wonderfully with a wide variety of foods. To elevate your sangria experience, serve it with one of these delicious side dishes:

1. Patatas Bravas
Crispy fried potatoes tossed in a spicy tomato sauce and garlic aioli. They offer a hearty, salty contrast that complements sangria’s sweetness.

2. Manchego Cheese with Honey and Almonds
This Spanish cheese board makes the perfect light side, with nutty, sweet, and salty notes that echo the flavors in your glass.

3. Marinated Olives and Crusty Bread
An easy-to-prepare side that brings rich umami and briny goodness to the table—ideal for soaking up the wine and balancing the fruit.

Serving and Presentation Tips

Red sangria is just as much about the presentation as it is about the flavor.

Always serve sangria in a clear glass pitcher or carafe so guests can admire the vibrant jewel tones of the fruit and wine. It’s visually stunning—especially with slices of orange and lemon floating alongside juicy berries.

Pour it into stemless wine glasses or wide goblets, ideally with a few ice cubes and some fruit from the pitcher. Use a long-handled spoon to scoop out fruit into each glass for a beautiful garnish.

For an extra flourish, rim the glasses with citrus sugar—just rub an orange slice along the rim and dip in coarse sugar. It’s a subtle but elegant touch that elevates the entire experience.

If you’re hosting, serve sangria from a drink station with fruit skewers, citrus wheels, and optional sparkling water nearby so guests can personalize their pour.

Tips and Tricks to Make This Recipe Even Better

Want to make sangria that tastes like it came from a Spanish tapas bar? These are the tricks that make all the difference.

• Use wine you’d drink by itself. If you wouldn’t sip it plain, it won’t magically taste better in sangria. Choose a dry, fruity red with low tannins for a smooth base.
• Let it chill for at least 4 hours, preferably overnight. Time is the most important ingredient in sangria. Don’t skip the rest period—it allows the fruit to fully infuse.
• Don’t over-sweeten too early. The fruit will naturally release sugar as it sits. Always taste just before serving to adjust sweetness if necessary.
• Add sparkling water just before serving. Never mix it in during chilling, or the fizz will go flat.
• Use a mix of textures. Soft berries, crisp apples, and citrus slices not only look beautiful but create interest in every sip.

Common Mistakes to Avoid

Even a simple drink like sangria can go wrong without attention to detail. Avoid these common pitfalls:

• Using cheap wine with harsh tannins. Overly bitter wine can make your sangria taste metallic or astringent. Stick with fruity, smooth reds.
• Adding too much sugar too early. Always wait until after chilling to decide how much sweetness you need.
• Not letting the sangria rest. Rushing this step results in a wine punch, not a proper sangria.
• Skipping the fresh juice. Bottled orange juice can taste flat or overly sweet. Freshly squeezed citrus brings brightness and authenticity.
• Adding carbonated ingredients too early. If you want a fizzy sangria, only add sparkling water or soda just before serving.

How to Store It

Sangria stores beautifully—here’s how to keep it fresh and flavorful:

• Refrigerate in a sealed pitcher for up to 3 days. The flavor improves on Day 2 but begins to lose freshness after Day 3.
• Remove delicate fruits (like berries or citrus peels) after the first day to prevent bitterness or sogginess.
• Keep carbonated toppings separate. If you’ve added sparkling water to the whole batch, it won’t store as well. Only add fizz to individual servings.
• Use an airtight lid or plastic wrap to keep the sangria from absorbing fridge odors.

FAQ

Q: Can I make red sangria without alcohol?
Yes. Use non-alcoholic red wine or pomegranate-cherry juice as a base. Swap brandy for apple or orange juice concentrate for depth.

Q: What is the best red wine for sangria?
Dry, fruity reds like Garnacha or Tempranillo are traditional. Merlot and Pinot Noir are also good choices for a slightly softer profile.

Q: Can I make sangria ahead of time?
Absolutely. In fact, it’s best when made the night before. Just don’t add ice or sparkling water until ready to serve.

Q: Can I use frozen fruit in sangria?
Yes! Frozen berries work well and help chill the sangria. Just know they’ll soften significantly after soaking.

Q: Is sangria gluten-free?
Yes, most red wines and spirits like brandy are naturally gluten-free. Just avoid any flavored liqueurs that may contain additives.

Print