Sangria Ingredients for a Classic Spanish Red Wine Recipe

Sangria is a Spanish-style wine punch made by steeping citrus and other fruit in wine, then serving it chilled with a little fizz. This red-wine version balances fruit, orange liqueur, and brandy without making the pitcher overly sweet, and it is easy to prepare ahead for a gathering. Regional and family recipes vary, so use the fruit and sweetness here as a flexible starting point.

Ingredients

1 bottle (750 ml) dry, medium-bodied red wine, such as Tempranillo, Garnacha, or a similar fruity red
1/4 cup (60 ml) brandy
1/4 cup (60 ml) orange liqueur
1/3 cup (80 ml) freshly squeezed orange juice, from about 1 large orange
2 tablespoons (25 g) granulated sugar, or to taste
1 medium orange (about 130 g), rinsed and thinly sliced
1 medium firm apple (about 180 g), cored and cut into small chunks
1 cup (150 g) strawberries, hulled and halved, or other seasonal berries
2 cups (480 ml) chilled plain sparkling water or club soda
4 cups (about 560 g) ice, for serving

Instructions

Prepare the fruit, about 10 minutes. Rinse the orange, apple, and strawberries under cool running water and dry them. Slice the orange into thin rounds, removing any seeds you can see. Core the apple and cut it into bite-size pieces; halve the berries. Keep the pieces large enough to lift easily from the pitcher or scoop into glasses.
Mix the wine base, about 5 minutes. Pour the wine into a large pitcher. Add the brandy, orange liqueur, orange juice, and sugar. Stir until the sugar has mostly dissolved. Taste a small spoonful: if you prefer a sweeter sangria, add another teaspoon of sugar, stir, and taste again. Starting with less sugar is useful because the fruit and liqueur add sweetness as they steep.
Add fruit and chill for at least 4 hours. Stir in the orange, apple, and strawberries. Cover the pitcher and refrigerate it for 4 hours so the fruit flavors can infuse the wine. If you need to make it earlier, the wine-and-fruit mixture can chill for up to 12 hours; beyond that, citrus pith may turn bitter and soft fruit can lose its texture.
Finish just before serving, about 5 minutes. Stir the chilled mixture gently, then pour in the sparkling water. Taste once more and add a small splash more if you want a lighter, less wine-forward drink. Do not add the soda during the long chill, since it will lose its bubbles.
Pour over ice. Put ice in glasses rather than in the pitcher, then ladle in sangria and some of the fruit. Adding ice to the pitcher can dilute the remaining drink as it melts. Use a long-handled spoon to distribute the fruit evenly, and serve while the soda is still lively.

Tips

Choose an inexpensive wine you would still drink on its own. Fruit and spirits soften the wine’s sharp edges, but they will not disguise a wine that tastes unpleasant. A dry, fruit-forward red works better than a very tannic, oaky bottle, which can become harsh after chilling with citrus.
Adjust sweetness after chilling. Cold drinks taste less sweet than room-temperature ones, and the fruit gradually releases flavor into the pitcher. Begin with the listed sugar, chill the mixture, then taste before serving. Simple syrup can be stirred in easily; dry sugar may take longer to dissolve once the drink is cold.
Keep citrus peel from becoming bitter. Thin orange slices add aroma and look attractive, but prolonged contact with the white pith can bring bitterness. If you are preparing the base near the 12-hour mark, remove the orange slices after several hours and leave the other fruit in the covered pitcher.
Keep the bubbles and ice separate until serving. Chilling the wine mixture first gives the flavors time to mingle without flattening the sparkling water. Pouring over ice in individual glasses also lets guests choose how diluted they want their drink.

Serving Suggestions

Serve sangria well chilled in wine glasses, tumblers, or small punch glasses. Add a spoonful of the soaked fruit to each glass if guests enjoy eating it, and offer a small fork or cocktail pick for easier serving. For a party, keep the pitcher refrigerated between pours and set out a bowl of ice beside the glasses rather than putting ice directly into the pitcher. A second carafe of sparkling water is helpful for anyone who wants a lighter pour.

This fruit-forward drink pairs naturally with Spanish-style snacks and casual party food: olives, almonds, sliced cheeses, tortilla española, grilled vegetables, or a spread of bread and cured meats. It also works alongside grilled chicken, paella, or a simple tomato and bean salad. Avoid making the whole menu very sweet; salty, savory, and lightly smoky foods provide a useful contrast. This alcoholic drink is for adults of legal drinking age; enjoy responsibly.

Variations

White sangria: Replace the red wine with a dry white wine, such as Verdejo or Sauvignon Blanc, and use peaches, green apple, or grapes in place of the strawberries. The result is lighter in color and usually a little crisper. Keep the same amount of brandy and orange liqueur, then taste before adding extra sugar.

Less sweet sangria: Leave out the sugar at first and use dry wine, unsweetened orange juice, and plain sparkling water. After chilling, taste the base and add sugar only if needed. For a less spirit-forward pitcher, reduce the brandy to 2 tablespoons (30 ml) and replace the missing volume with wine; the finished drink will have a gentler brandy aroma.

Different seasonal fruit: Use firm pear, peach, plum, seedless grapes, or blackberries according to what is available. Keep the total fruit close to the listed amount so it flavors the wine without crowding the pitcher. Delicate raspberries can break apart if stirred repeatedly, while firm apple and pear hold their shape well during chilling.

Nonalcoholic pitcher: Combine 3 cups (720 ml) chilled red grape juice with 1 cup (240 ml) chilled unsweetened cranberry juice, the orange juice, sugar to taste, and the same sliced fruit. Chill for 2 to 4 hours, then top with 2 cups (480 ml) sparkling water. This version is fruitier and sweeter than wine-based sangria, so start with little or no added sugar and adjust after chilling.

Storage and Reheating

Sangria is served cold and should not be reheated. Refrigerate the wine-and-fruit base in a covered pitcher when it is not being served, and put leftovers away within 2 hours. For the best flavor and fruit texture, use the base within 24 hours; it can generally be kept refrigerated for up to 3 days, though citrus may become bitter and cut fruit softer over time. If possible, strain out the fruit after the first day and store the liquid separately in a sealed container.

If sparkling water has already been added, cover and refrigerate the leftovers promptly, but expect them to lose carbonation. Add fresh sparkling water to individual servings if you want to restore some fizz. Do not leave the pitcher at room temperature for an extended period, and discard it if it has been left out for more than 2 hours. Freezing is not recommended: thawed fruit becomes mushy and the drink loses its fresh, sparkling character.

Frequently Asked Questions

What wine is best for sangria?

Choose a dry, fruity red that is pleasant to drink and not heavily oaked or very tannic. Tempranillo and Garnacha are familiar Spanish choices, but other medium-bodied reds can work. Since fruit, spirits, and chilling change the balance, an expensive bottle is not necessary; avoid wine that tastes overly harsh or sweet before mixing.

Can I make sangria the night before?

Yes. Mix the wine, spirits, juice, sugar, and fruit, cover the pitcher, and refrigerate it for up to about 12 hours for this recipe. Add sparkling water immediately before serving. If you need to prepare it farther in advance, make the base without citrus slices, then add the orange closer to serving so its peel does not have as much time to impart bitterness.

Should I peel the orange or apple?

Leave the orange peel on for its citrus aroma and attractive slices, but remove seeds and avoid letting the slices steep for much longer than overnight. The apple can stay unpeeled if it is well rinsed; its peel helps the pieces keep their shape. Peel it if you prefer a softer texture or want to avoid the peel in the serving glasses.

Can I make sangria without brandy or orange liqueur?

Yes. Replace either spirit with an equal amount of wine for a less spirit-forward pitcher, or replace the orange liqueur with orange juice for a sweeter, lower-intensity orange flavor. The result will not have the same depth as the original, so taste it after chilling and adjust the sweetness or sparkling water as needed.

How do I keep sangria from tasting too sweet?

Use dry wine, begin with the stated sugar rather than adding extra, and choose plain sparkling water instead of lemon-lime soda. Chill the base before making a final adjustment because cold temperature affects how sweetness comes across. If the finished pitcher is already sweet, add a little more wine or sparkling water and serve it over ice.

Can I use frozen fruit?

Frozen berries can be used, but thaw them first and drain off excess liquid so they do not water down the pitcher. They tend to soften and release color more quickly than fresh berries, so add them during the last hour of chilling if you want more distinct pieces. Frozen fruit also chills the mixture, but it should not replace the measured sparkling water or serving ice.

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