Making Sangria: A Classic Red Wine Recipe

Sangria is a Spanish wine punch made by steeping wine with fruit, then serving it chilled, often with a splash of fizzy soda. This easy red version balances citrus, apple, brandy, and a little sugar; sangria recipes vary by region and household, so the fruit and spirit can be adjusted to taste. This alcoholic drink is for adults of legal drinking age; drink responsibly.

Ingredients

1 bottle dry red wine, 3 1/4 cups (750 ml), such as a fruity Spanish red or another affordable, medium-bodied wine
1/2 cup (120 ml) brandy
1/2 cup (120 ml) orange juice, preferably unsweetened
2 tablespoons (25 g) granulated sugar, or to taste
1 medium orange, about 6 oz (180 g), washed and thinly sliced
1 medium lemon, about 3 1/2 oz (100 g), washed and thinly sliced
1 medium crisp apple, about 6 oz (180 g), cored and cut into 1/2-inch (1.25 cm) pieces
1 cup (240 ml) chilled club soda or lemon-lime soda, added just before serving
3 cups (420 g) ice, for serving

Instructions

Prepare the fruit. Wash the orange and lemon well, then slice them into thin rounds, removing any visible seeds as you go. Core the apple and cut it into small pieces. Thin slices release citrus aroma into the wine, while apple pieces are easy to scoop into glasses. Keep the peel on if you like its fragrant oils, but trim away any damaged areas.
Mix the base. Pour the red wine, brandy, and orange juice into a large pitcher or nonreactive bowl. Add the sugar and stir until most of it dissolves. Start with 2 tablespoons; the fruit and soda will affect the final sweetness, so it is easier to add more after chilling than to correct an overly sweet pitcher. If the sugar is stubborn, stir it into a few tablespoons of the orange juice first to make a quick syrup, then add that to the wine.
Add the fruit and chill. Stir in the orange, lemon, and apple. Cover the pitcher and refrigerate for at least 2 hours. This is the minimum steeping time for the citrus and apple to flavor the wine; a longer chill of up to 8 hours will deepen the fruit character. Do not leave the pitcher on the counter while it infuses. The cold rest also gives the flavors time to come together without requiring cooking.
Taste and adjust. After chilling, stir gently and taste a small spoonful. If it seems too dry or tart, stir in another teaspoon or two of sugar, or a little more orange juice. If it tastes too strong, add a splash of cold soda at this point, keeping in mind that the remaining soda will go in just before serving. Avoid adding a large amount of sugar all at once; the fruit may release additional sweetness as it sits.
Finish and serve. Just before serving, pour in the chilled club soda or lemon-lime soda and stir once or twice so it stays lively. Fill glasses with ice, spoon a few pieces of fruit into each glass, and pour in the sangria. If serving from a bowl, set out a ladle and a long-handled spoon so guests can reach both the liquid and fruit. Keep the pitcher cold between pours.

Tips

Choose a wine you would enjoy in a glass. Sangria does not need an expensive bottle, but very rough, heavily oaked, or unusually sweet wine can dominate the fruit. A dry, fruity red with moderate tannins is a dependable choice. Spanish Garnacha or Tempranillo are common options, but other approachable reds work too.
Use fresh fruit and remove seeds. Bruised or overripe fruit can turn soft and muddy during the steep. Citrus seeds may add bitterness, particularly if the pitcher sits for several hours. Slice the fruit shortly before mixing and pick out seeds when convenient.
Keep the bubbles for the end. If soda is mixed in before the chilling period, much of its fizz will disappear. Chill the wine mixture first, then add the soda right before pouring. Club soda keeps the drink less sweet; lemon-lime soda makes it sweeter, so taste before adding extra sugar.
Make sweetness adjustable. Fruit ripeness and wine styles vary, so the listed sugar is a starting point rather than a fixed requirement. For a less sweet pitcher, use 1 tablespoon (12 g) or omit it at first. Add a little at a time after chilling, stirring to dissolve between additions.

Serving Suggestions

Serve sangria cold in wine glasses, tumblers, or small punch glasses. Add ice to each glass rather than to the pitcher when the sangria will be on the table for a while; ice in the pitcher melts into the drink and gradually dilutes it. Include a piece or two of the soaked orange, lemon, and apple in each serving, but do not pack the glass so tightly that there is no room for the drink.

This pitcher suits casual gatherings, warm-weather meals, and tapas-style snacks. Pair it with olives, marinated vegetables, Spanish cheeses, grilled vegetables, or salty almonds. It also works alongside a meal with roasted chicken, seafood, or rice dishes, where its fruit and citrus flavors provide a bright contrast. For a gathering, make the wine-and-fruit base ahead and keep it refrigerated; pour in the soda in small batches if you expect the pitcher to sit out, so each batch retains its sparkle.

Variations

Use a different red wine: A fruit-forward Garnacha or Tempranillo gives the pitcher a Spanish character, while a dry Merlot or other soft, medium-bodied red is a practical substitute. Avoid very tannic wines if you dislike a dry, grippy finish. The recipe is flexible, but the wine should still taste pleasant before it is mixed.

Swap the spirit: Orange liqueur can replace the brandy in the same quantity, lending a more pronounced orange aroma and extra sweetness. For a lighter pitcher, reduce the brandy to 1/4 cup (60 ml) and add 1/4 cup (60 ml) more orange juice. The result will have less spirit flavor and a little more citrus.

Change the fruit: Firm pear, peach, berries, or a few slices of seasonal stone fruit can replace some or all of the apple. Use fruit that will hold its shape during chilling. If using berries, lightly crush a few to release their juice but leave most whole. Grapefruit can be used sparingly, though its pith may bring more bitterness than orange or lemon.

Make a white sangria: Replace the red wine with a dry white wine and use a crisp apple, peach, and lemon. Keep the same amount of brandy and orange juice, then taste before sweetening, because white wines vary substantially in acidity. This is a different style rather than a direct match for the deeper flavor of red sangria.

Storage and Reheating

Cover the wine, spirit, and fruit mixture and refrigerate it promptly; perishable food and drink should not sit at room temperature for more than 2 hours. For the best flavor and fruit texture, serve sangria within 24 hours of mixing. It can be kept covered and refrigerated for up to 2 days, although citrus pith may make the drink more bitter and cut fruit will soften. If you are preparing it more than a few hours ahead, you can remove the fruit after steeping and keep the liquid chilled, then add fresh fruit for serving.

Store leftover soda separately if possible, since it loses carbonation when left in the pitcher. Sangria is served cold and should not be reheated. Do not freeze the whole pitcher: the fruit softens when thawed and the drink can separate. If the pitcher has been left out longer than 2 hours, discard what remains rather than returning it to the refrigerator.

Frequently Asked Questions

What is the best wine for sangria?
A dry, fruity red with moderate tannins is a reliable choice. Garnacha and Tempranillo are traditional Spanish options, but an affordable Merlot or another medium-bodied red can work well. Do not choose a bottle solely because it is labeled for sangria; a wine you find pleasant on its own will usually give a better base.

How long should sangria chill before serving?
Chill the fruit and wine mixture for at least 2 hours so the citrus and apple have time to infuse it. You can leave it for up to about 8 hours for a fuller fruit flavor. Add the soda only immediately before serving, since it will lose its fizz during a long chill.

Can I make sangria the night before?
Yes. Mix the wine, brandy, juice, sugar, and fruit, cover the pitcher, and refrigerate it overnight, up to about 8 hours for this recipe. Add the soda just before serving. For a less bitter flavor if it will sit longer, strain out the citrus slices after the initial steep and keep the liquid chilled.

Do I have to use brandy?
No. Brandy adds a warm, rounded spirit note, but you can use orange liqueur for a sweeter, more citrus-forward result, or reduce the brandy and replace the difference with orange juice. Omitting the spirit entirely makes a lighter wine-and-fruit punch; taste it after chilling and adjust the sweetness and soda to suit.

Why does my sangria taste bitter?
Bitterness can come from citrus seeds, thick pith, or fruit left steeping for too long. Remove seeds before mixing, slice citrus thinly rather than crushing it, and avoid keeping the peel in the pitcher for more than a day. A little orange juice or sugar can soften a mildly bitter batch, but it cannot fully remove bitterness from over-steeped fruit.

Can I make it without added sugar?
Yes. Start with no sugar, especially if your wine, orange juice, or soda is already sweet. Chill the mixture, taste it, and add sugar only if you want a softer, less tart flavor. Club soda is the less-sweet choice for finishing; lemon-lime soda will bring its own sweetness.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).