Sangria is a deliciously fruity red wine punch with origins in Spain and Portugal. Our version isn’t too sweet, and the sangria-infused fruit at the bottom of the glass is so good! While we use red wine in this more traditional recipe, we have two more sangria recipes on Inspired Taste. See our peach white wine sangria or this fruity white sangria with riesling. Feel free to get creative with the fruits you use. In the summer, go for fresh peaches and berries, while apples and pears are perfect in the fall or winter. Frozen fruits are a great alternative when fresh produce isn’t readily available. Use our recipe as a starting point and customize it to your liking!
Key Ingredients
Red Wine: I use dry red wine, preferably from Spain, for my red sangria. Look for Tempranillo, Garnacha (or Grenache), or a bottle labeled Rioja. You don’t need to spend a fortune (I usually choose a bottle between $20 and $25). Brandy: Brandy is optional, but I like adding it because it makes the sangria more aromatic. You don’t need a fancy bottle (I used St. Remy VSOP in my photos, which was around $20). Orange and Lemon: I always include the juice from one orange and half a lemon in my sangria. Then, I slice more of both fruits for the pitcher. The citrus adds a delicious and refreshing flavor. Seasonal Fruit: I adapt my recipe depending on what’s in season. I love adding peaches and strawberries in the summer, while in the winter, I use apples and pears. I’ve also used frozen fruit like peaches, mango, and cherries with success! Sweetener: Even though I prefer dry red wine, I like adding a bit of sweetness to my sangria. You can use brown sugar, maple syrup, honey, or homemade simple syrup. Cinnamon: I also add a cinnamon stick inspired by traditional Spanish sangria. I love the sweet spice and aroma it adds. Sparkling Water: Lastly, when serving sangria, I offer chilled sparkling water on the side. I like adding a bit of fizz to my glass, but it’s entirely optional (Adam prefers his without).
How to Make the Best Sangria
Homemade sangria takes about 10 minutes to prepare. If you can open a bottle of wine and chop some fruit, you can make sangria! I combine one bottle of red wine with 1/4 cup of brandy, the juice of 1 orange, and the juice of half a lemon. After a few stirs, I taste it and then adjust with a sweetener like maple syrup or honey. Finally, I stir in lots of chopped fruit and a cinnamon stick. Sangria tastes better after some time in the fridge when the cinnamon and fruit have had a chance to flavor the wine. Two to three hours will do, but you can prepare sangria a day in advance. 1/4 cup (60ml) brandy 2 medium oranges 1 medium lemon 3 to 5 tablespoons brown sugar or sweetener of choice, see notes 1 ½ cups sliced seasonal fruit (apple, pear, strawberries, peaches or a combination) 1 cinnamon stick 1 bottle sparkling water, chilled, optional 2Juice one of the oranges and half of the lemon, then add the juice to the pitcher. Save the second orange and the remaining lemon half for later. 3Add brown sugar and stir until it has completely dissolved into the wine, 15 to 20 seconds. Taste and adjust with more sweetener if needed. If using a liquid sweetener (like maple syrup), use a little less at first, taste, and then add more as needed. 4Slice the remaining orange and lemon half into thin slices, then add them to the pitcher. Add the seasonal fruit and cinnamon stick. 5Stir, cover, and chill for at least 30 minutes and up to a day in advance to allow the fruit to infuse the wine. 6Serve chilled (with or without ice). For a sparkling sangria, top with a splash of chilled sparkling water.
