Jose Andres Sangria Recipe: Spanish-Style Red Sangria

This Jose Andres sangria recipe is a Spanish-style red-wine pitcher with citrus, apple, a little brandy and sparkling water added just before serving. Sangria comes from Spain and has many regional and household variations; this balanced home recipe is not presented as an official formula attributed to José Andrés. A short chill lets the fruit infuse the wine while keeping it fresh and lively.

Ingredients

1 bottle (750 ml) dry Spanish red wine, such as Tempranillo or Garnacha
1 medium orange (about 180 g), washed; half thinly sliced and half juiced
1 medium lemon (about 100 g), washed and thinly sliced
1 medium crisp apple (about 180 g), cored and cut into small cubes
1 cup (240 ml) orange juice, preferably fresh
1/4 cup (60 ml) brandy
2 tablespoons (30 ml) orange liqueur, optional
2 tablespoons (25 g) granulated sugar, plus more to taste
1 cinnamon stick (about 2 g)
1 cup (240 ml) chilled plain sparkling water, or more to taste
4 cups (about 560 g) ice, for serving

Instructions

Prepare the fruit. Wash the orange, lemon and apple under cool running water and dry them. Slice half the orange into thin rounds, squeeze the juice from the other half, and discard any seeds. Slice the lemon thinly, removing seeds as you find them. Core the apple and cut it into bite-size cubes; there is no need to peel it. Keep the pieces fairly uniform so they are easy to serve and each glass gets a mix.
Make the sweet citrus base. In a large pitcher, stir together the orange juice and sugar until the sugar is mostly dissolved. Add the brandy and, if using, orange liqueur. The optional liqueur contributes a more pronounced orange aroma and extra sweetness; leave it out for a cleaner, less sweet pitcher. Taste this small base before adding the wine. If your juice is particularly tart, add another teaspoon of sugar, dissolving it before continuing.
Combine the wine and fruit. Pour in the red wine and stir gently. Add the orange slices, lemon slices, apple and cinnamon stick. Stir once or twice to distribute the fruit, without crushing it. The mixture should taste fruity but still clearly like wine; do not add all the sparkling water now, because the bubbles would fade during chilling.
Chill for 2 hours. Cover the pitcher and refrigerate it for 2 hours. This gives the citrus and apple time to lend flavor to the wine while keeping the fruit firm. If the pitcher is not going straight into the refrigerator, do not leave it at room temperature for more than 2 hours. A very warm room calls for a shorter counter-to-fridge interval.
Taste and finish just before serving. Remove the cover and taste the chilled sangria. Add a little sugar if you want it sweeter, or a splash of orange juice if you want a softer, fruitier flavor. Stir in the chilled sparkling water. Start with 1 cup; add a little more only if you prefer a lighter, less wine-forward drink. Remove the cinnamon stick if its aroma is already strong.
Pour over ice. Put a few ice cubes in each glass, then ladle in sangria and some of the fruit. Pour slowly so the sparkling water retains some fizz. Give the pitcher a gentle stir between servings, since juice and fruit can settle. This alcoholic drink is for adults of legal drinking age; drink responsibly.

Tips

Choose a dry, uncomplicated wine. A fruity Spanish red such as Tempranillo or Garnacha works well, but a similar dry red is a practical substitute. Avoid expensive, heavily oaked wine: the citrus and fruit will dominate, and a very tannic bottle can make the chilled drink taste astringent. If your wine is already sweet, reduce the sugar to 1 tablespoon (about 12 g) at first.
Keep the fruit fresh and evenly cut. Thin citrus slices release aroma quickly, while small apple cubes are easy to scoop into glasses. Remove seeds because they can add bitterness. Do not mash or muddle the fruit; bruising citrus peel can release harsh flavors, and crushed apple turns the pitcher cloudy.
Adjust sweetness in small additions. Orange juice, wine and fruit vary in sweetness, so the listed sugar is a starting point rather than a reason to sweeten blindly. Chill the mixture before its final taste, because cold drinks taste less sweet than warm ones. If the sangria ends up too sweet, add a little more wine or sparkling water rather than a large squeeze of lemon.
Keep bubbles and ice separate until serving. Sparkling water added early goes flat, and ice in the pitcher melts into the drink. Chill the base and sparkling water separately, then combine them at the table. If making a double batch, use two pitchers or a large beverage dispenser and keep the second batch refrigerated.

Serving Suggestions

Serve the sangria in wine glasses, stemless glasses or small tumblers, with ice and a spoonful of fruit in each. A thin orange wheel on the rim is an optional garnish, not a requirement. For a casual gathering, set out a bowl of extra ice and let guests choose whether they want a fruit-filled pour or mostly liquid. Keep the pitcher cold between rounds; if it will sit out, pour a smaller amount into a serving carafe and replenish it from the refrigerator.

This style pairs naturally with Spanish-inspired snacks such as olives, Marcona almonds, manchego, crusty bread, or a vegetable tortilla. It also works alongside grilled vegetables, seafood, roast chicken or a spread of tapas. Choose salty or savory food if the sangria is on the sweeter side, and lighter dishes if you have added extra sparkling water. For a meal with several courses, serve modest pours: the fruit and ice make the drink look lighter than its wine-and-brandy base.

Variations

Make it less sweet: Leave out the orange liqueur, begin with 1 tablespoon (12 g) sugar, and use plain sparkling water. Taste after chilling before adding more sugar. A dry wine and fresh citrus will keep the pitcher bright without making it syrupy.

Use seasonal fruit: Replace the apple with 1 cup (about 150 g) of firm pear cubes, or add 1 cup (about 150 g) of sliced peaches when they are in season. Keep the orange and lemon so the drink still has a clear citrus character. Very soft berries can break apart during chilling, so add them immediately before serving if you use them.

Make a white-wine version: Swap in 1 bottle (750 ml) of dry Spanish white wine, such as Albariño or Verdejo, and use pear or green apple with the citrus. The result is lighter in color and typically tastes crisper; it is a variation, not the same flavor as this red-wine version. Keep the brandy and optional orange liqueur amounts unchanged, then sweeten only after tasting.

Use a nonalcoholic base: Replace the wine with 3 cups (720 ml) chilled dealcoholized red wine and 3 cups (720 ml) chilled red grape juice, and omit the brandy and orange liqueur. Use the same fruit and start with no added sugar, since grape juice is sweet. The flavor will be fruitier and less dry than the original; add sparkling water at serving and adjust with citrus rather than expecting it to taste exactly like wine-based sangria.

Storage and Reheating

Refrigerate the sangria within 2 hours of mixing, in a covered pitcher or sealed food-safe container. Because this is a cold drink, there is no reheating step. For the best fruit texture and carbonation, keep the sparkling water separate and add it to individual glasses or to the pitcher just before serving. Once mixed with sparkling water, the drink is still safe to refrigerate, but it will lose fizz.

For best quality, drink the fruit-infused base within 24 hours. The wine mixture can generally be kept refrigerated for up to 2 days, but the citrus peel may become bitter and the apple softer as it sits. Remove the fruit after about 24 hours if you are keeping the liquid longer, and do not treat alcohol as a preservation method. If the pitcher has been left at room temperature for more than 2 hours, discard it rather than saving it. Freezing is not recommended: it changes the fruit texture and the drink can separate as it thaws.

Frequently Asked Questions

Is this an official José Andrés sangria recipe?
This is a practical Spanish-style recipe for readers looking for that search term, not a claim that it is an official recipe from José Andrés. Sangria has many variations, and this version uses red wine, citrus, apple, brandy and optional orange liqueur for a straightforward pitcher.

Which red wine is best for sangria?
Choose a dry, fruit-forward red that you enjoy drinking, such as Tempranillo or Garnacha. A similar dry red is fine if Spanish wine is unavailable. A very sweet wine can make the finished pitcher cloying, while an expensive or strongly oaked wine offers little advantage once it is combined with fruit and juice.

Can I make sangria the night before?
You can combine the wine, juice, spirits, sugar and fruit up to about 24 hours ahead and keep the covered pitcher refrigerated. For the freshest flavor, add the sparkling water just before serving. If preparing earlier than that, consider adding the fruit closer to serving so the citrus peel does not become bitter and the apple stays firm.

Can I make it without brandy or orange liqueur?
Yes. Leave out either one or both. Brandy adds warmth and a little depth, while orange liqueur gives a more concentrated orange note and some sweetness. Without them, the drink will taste lighter and more directly wine-and-fruit flavored; taste after chilling and adjust the sugar or orange juice if needed.

Why is my sangria too sweet or too strong?
Sweetness depends on the wine, juice and fruit, so make changes gradually. For an overly sweet pitcher, add dry wine or chilled sparkling water a little at a time. If it tastes too strong, pour it over ice and add more sparkling water at serving. Avoid adding a large amount of juice all at once, which can cover the wine and make the drink sweeter.

Should I eat the fruit in sangria?
Yes, the fruit is edible and can be served in the glass, though citrus peel may taste bitter after a long soak. Apple cubes and orange flesh absorb wine and are often pleasant to eat; lemon slices are usually more useful for aroma than as a snack. Use a spoon if you want to enjoy the fruit without fishing for it in the glass.

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