Juicy 6-Ingredient Sangria for Easy Entertaining

This juicy six-ingredient sangria is a Spanish-style red-wine punch made with brandy, orange juice, orange, apple, and lemon. A short chill lets the fruit flavor the wine while the juice rounds out its edges, making a bright, easy pitcher for sharing. This alcoholic drink is for adults of legal drinking age; drink responsibly.

Ingredients

1 standard bottle dry, fruity red wine (25.4 fl oz/750 ml; about 3¼ cups)
½ cup brandy (4 fl oz/120 ml)
1 cup orange juice (8 fl oz/240 ml), preferably unsweetened
1 medium orange (about 5 oz/140 g), washed and thinly sliced
1 medium apple (about 6 oz/170 g), cored and cut into thin wedges
1 small lemon (about 3 oz/85 g), washed, seeds removed, and thinly sliced

Instructions

Prepare the fruit, about 7 minutes. Rinse and dry the orange, apple, and lemon. Cut the orange and lemon into thin rounds, removing visible seeds as you go. Core the apple and cut it into narrow wedges. Keep the slices fairly thin so they are easy to pour and serve, but not so thin that they fall apart during the chill.
Build the pitcher, about 4 minutes. Add the orange and lemon slices and apple wedges to a large pitcher. Pour in the brandy and orange juice, then add the bottle of red wine. Use a pitcher that holds at least 2 quarts (1.9 L) so there is room to stir without spilling. The fruit should be mostly submerged; a few pieces may float.
Stir gently, about 4 minutes. Stir from the bottom until the brandy and juice are distributed through the wine. You can press one or two orange slices lightly against the side of the pitcher to release a little juice, but do not mash all the fruit. Crushing it can make the drink cloudy and leave soft, broken pieces in the glasses.
Chill for 2 hours. Cover the pitcher and refrigerate it for at least 2 hours before serving. This gives the fruit time to flavor the wine and allows the drink to become thoroughly cold. Stir once more before pouring so the juice and wine are evenly mixed. Serve with some of the fruit in each glass.

Tips

Choose wine you would enjoy on its own. A dry, medium-bodied red such as Tempranillo, Garnacha, or Merlot works well. The fruit juice softens the wine, but it will not hide a wine that tastes harsh or unpleasant. Avoid a heavily oaked or very tannic bottle, which can seem bitter after chilling. There is no need to use an expensive bottle; a straightforward, fruity wine is a good fit.

Taste before adding anything extra. Orange juice and ripe fruit provide sweetness, so this version does not need added sugar or syrup. If your wine is particularly dry and you prefer a sweeter pitcher, stir in a small amount of simple syrup just before serving, taste, and add more only if needed. That adjustment makes the drink sweeter and means the pitcher will no longer have exactly six ingredients.

Keep the citrus balanced. Thin slices give the sangria fresh citrus aroma, but pith can turn bitter if the fruit sits for a long time. Use a ripe orange and lemon, remove seeds, and avoid leaving the pitcher at room temperature. If you know you will make it well ahead, you can remove the citrus slices after the initial chill and keep the liquid refrigerated.

Use a substitute thoughtfully. If you do not have brandy, use an equal amount of dark rum or orange liqueur. Rum gives the drink a warmer, molasses-like note; orange liqueur makes it more distinctly citrus-scented and can add sweetness. For a lower-alcohol-tasting pitcher, reduce the brandy to ¼ cup (60 ml), but keep in mind that the drink still contains wine and is not alcohol-free.

Serving Suggestions

Stir the pitcher gently just before serving, then pour into wine glasses, tumblers, or small pitcher glasses. Include a few pieces of fruit in each glass for color and a juicy bite. If you want a colder, lighter pour, serve over ice in individual glasses rather than adding ice to the pitcher. Ice in the pitcher melts as guests serve themselves and gradually dilutes every glass.

This red sangria pairs nicely with a spread of tapas-style snacks, grilled vegetables, olives, crusty bread, or a simple cheese board. It also suits casual outdoor meals and festive dinners where a make-ahead drink is useful. For a meal, offer water alongside it and label the pitcher clearly so guests know it contains alcohol. Keep the pitcher chilled between pours instead of leaving it on a warm table for the whole gathering.

Variations

Make it white. Replace the red wine with a dry white wine such as Sauvignon Blanc or a crisp, unoaked blend. Keep the brandy, juice, and fruit amounts the same for a bright, lighter-colored pitcher. The result has a fresher, less tannic taste, and the apple and citrus stand out more clearly.

Use seasonal fruit. Substitute pear for the apple, or add a handful of sliced peaches or berries while keeping the core recipe ingredients in mind. Extra fruit changes the ingredient count, but it can be a practical way to use ripe produce. Delicate berries soften quickly, so add them shortly before serving rather than leaving them in the pitcher for hours.

Make a sparkling pour. Add chilled sparkling water to each glass just before serving, starting with 2 tablespoons (30 ml) per glass and adjusting to taste. This adds bubbles and lightens the drink without making the whole pitcher go flat in the refrigerator. For a sweeter, more celebratory variation, use a splash of sparkling wine instead, remembering that it adds more alcohol.

Adjust the fruit profile. For more orange aroma, use a little extra orange juice in place of the same amount of wine. For a sharper, drier flavor, reduce the juice slightly and use a tart apple. Make changes in small increments and taste after stirring; the balance depends on the sweetness of the fruit and the particular bottle of wine.

Storage and Reheating

Cover and refrigerate the sangria within 2 hours of preparing it. For the freshest flavor and best fruit texture, serve it within 24 to 48 hours. It can generally be kept refrigerated for up to 3 to 4 days, but the citrus may become bitter and the apple softens as it sits. If storing leftovers, strain out the fruit after the first day or two and keep the liquid in a clean, covered container. Do not leave the pitcher at room temperature for an extended period.

Sangria is served cold and does not need reheating. If you want to make it ahead, prepare the pitcher and chill it, but add any sparkling water or sparkling wine only to individual glasses at serving time. Freezing is not recommended: thawed fruit becomes mushy, and the drink can separate. Discard any portion that has been left out beyond the safe two-hour window.

Frequently Asked Questions

How long should sangria chill before serving?

Chill it for at least 2 hours so the fruit has time to infuse the wine and the pitcher becomes cold. You can make it a day ahead, but the fruit will soften and citrus bitterness may grow with time. Stir before pouring, especially if the pitcher has been sitting overnight.

Can I make this sangria without brandy?

Yes. Replace the brandy with the same amount of dark rum or orange liqueur, or leave it out and add ½ cup (120 ml) more wine. Without brandy the flavor is lighter and less spirit-forward. It remains an alcoholic drink because the wine is still in the recipe.

What kind of red wine is best for sangria?

Choose a dry, fruity red with moderate tannins. Tempranillo and Garnacha are natural choices for a Spanish-style version, while a simple Merlot also works. Very sweet wine can make the juice-heavy drink cloying, and heavily oaked or strongly tannic wine may taste rough when served cold.

Can I make sangria the night before?

Yes. Mix the wine, brandy, juice, and fruit, cover the pitcher, and refrigerate it overnight. For the freshest citrus flavor, remove the fruit after the first day if you are not serving the pitcher soon. Stir before pouring, and do not add ice or sparkling mixers to the whole pitcher in advance.

Can I make this recipe sweeter?

Start by tasting it after chilling, because cold temperatures can make sweetness seem less pronounced. If it needs more, stir in simple syrup a teaspoon at a time, tasting between additions. You can also use a sweeter orange juice, though that changes the balance and may make the sangria taste less crisp.

Can I use bottled lemon or orange juice instead of fresh fruit?

The orange and lemon slices contribute aroma and make the pitcher appealing to serve, so juice alone will produce a different result. If fresh citrus is unavailable, bottled juice can replace some of the orange juice, but use less at first and taste; bottled juice may be more concentrated or tart. Omit the slices if necessary, knowing that the drink will have a simpler flavor and appearance.

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).