Sangria Recipe Not Too Sweet With Fresh Citrus and Dry Wine

This sangria recipe not too sweet combines dry red wine, fresh orange and lemon, crisp apple, and just a little brandy for a fruit-forward pitcher that stays bright rather than syrupy. Sangria is associated with Spain and Portugal, and recipes vary by region and household; this simple version is served chilled over ice with sparkling water added just before pouring. It contains alcohol, so serve it only to adults of legal drinking age and drink responsibly.

Ingredients

1 bottle dry red wine, 3 cups plus 2 tablespoons (750 ml). Choose a fruity, moderately priced wine with little residual sweetness, such as a dry Spanish-style red or another dry red you enjoy drinking.
1/4 cup (60 ml) brandy. It rounds out the wine and citrus; if you do not want to use it, replace it with an equal amount of wine.
1 medium orange, about 6 ounces (180 g), washed. You will use its zest-free slices and 2 tablespoons (30 ml) of its juice.
1 medium lemon, about 4 ounces (110 g), washed and thinly sliced.
1 small crisp apple, about 5 ounces (150 g), cored and cut into thin wedges. A tart green apple helps keep the overall taste balanced.
1 tablespoon (12 g) granulated sugar, optional. Start with this small amount only if your wine and fruit taste especially tart; you can leave it out.
1 to 1 1/2 cups (240 to 360 ml) chilled plain sparkling water, for serving. Use the smaller amount for a wine-forward drink or more for a lighter pour.
About 4 cups (560 g) ice, for serving.

Instructions

Wash and dry the orange, lemon, and apple. Slice the orange and lemon into thin rounds, removing any seeds as you go. Cut the apple into thin wedges. Squeeze 2 tablespoons (30 ml) of juice from the orange. Thin slices release fruit aroma without making the pitcher difficult to pour; very small pieces can break down and cloud the drink.
Pour the wine and brandy into a large pitcher. Add the orange juice and fruit. If you want a faint sweetness, stir in the optional tablespoon of sugar until it dissolves. Do not add the sparkling water or ice yet: both are better added close to serving so the drink stays lively and does not become diluted.
Taste a small spoonful of the liquid. If it is already pleasant and fruity, leave out the sugar, even if you measured it. If the wine is sharply tart, add the sugar and stir again. Remember that chilling mutes some flavors, so aim for balanced rather than sweet at this stage. You can make a final adjustment after the pitcher has chilled.
Cover the pitcher and refrigerate it for 2 hours. This gives the citrus and apple time to perfume the wine. If you have room, use a covered glass pitcher or a food-safe container; do not leave the mixed drink sitting at room temperature while the fruit infuses.
After chilling, taste the sangria again. If it needs a touch more sweetness, dissolve up to 1 additional teaspoon (4 g) of sugar in a little of the liquid before stirring it back in. To serve, put ice in individual glasses, pour in the sangria with some fruit, and top each glass with about 2 to 4 tablespoons (30 to 60 ml) of sparkling water. Stir gently and serve while cold.

Tips

Choose dry wine, not an expensive wine. A wine that tastes good on its own is a sound starting point, but there is no need to use a special bottle. Avoid wines labeled sweet or dessert-style, since their sugar can make the finished pitcher taste cloying even when you skip the added sugar. A dry, fruit-forward red works better than a heavily oaked or very tannic bottle, whose bitter edges can stand out when chilled.
Adjust sweetness after chilling. Fruit sweetness changes from one orange to another, and cold drinks taste less sweet than warm ones. Keep the sugar optional and begin with none if you are unsure. If the chilled sangria tastes too tart, add a small amount of sugar and stir until it dissolves; if it tastes too sweet, add a little more wine or sparkling water rather than trying to mask it with extra fruit.
Keep bubbles and ice out of the pitcher until serving. Sparkling water goes flat, while ice melts and dilutes the wine as it sits. Add both to glasses as you pour. If you are serving a group over a longer period, keep the pitcher chilled and refill glasses in smaller rounds.
Slice fruit thinly and remove seeds. Thin slices lend citrus aroma while keeping the drink easy to ladle. Seeds can add a bitter taste, and overripe, bruised fruit may soften too much during chilling. Wash the produce before cutting, and use clean utensils when serving.

Serving Suggestions

Serve sangria in wine glasses, tumblers, or small pitchers set out with ice and sparkling water. A generous spoonful of fruit in each glass makes the drink look inviting, but the fruit is optional to eat; it will be soaked with alcohol and can taste stronger than it looks. For a party, keep the main pitcher in the refrigerator between pours and set out a separate carafe of sparkling water so guests can decide how light they want each glass.

This dry-leaning style pairs well with savory snacks and casual meals: olives, salted almonds, grilled vegetables, tapas-style potatoes, cheese, or a platter of roasted chicken. Its citrus and fruit notes also suit a picnic or warm-weather gathering. If you are serving food with a strong chile or vinegar bite, keep the sangria less diluted at first and offer sparkling water on the side; too much dilution can make its fruit flavor seem faint beside strongly seasoned dishes.

Variations

Make it white. Replace the red wine with 750 ml (3 cups plus 2 tablespoons) of dry white wine, such as a crisp verdejo-style wine or another unoaked, dry white. Keep the orange and lemon, and use green apple or add a few slices of pear. The result is lighter and more citrus-forward, so taste it before adding any sugar.

Use a nonalcoholic option. Replace the wine with 750 ml (3 cups plus 2 tablespoons) of nonalcoholic dry red wine, and omit the brandy. Nonalcoholic wines vary in sweetness, so choose a dry one and start without sugar. Chill and serve it with the same fruit and sparkling water; the flavor will be different from wine-based sangria, but it keeps the refreshing citrus-and-fruit character.

Change the fruit with the season. Replace the apple with about 1 cup (150 g) of sliced ripe pear, or add 1 cup (150 g) of sliced strawberries. Keep the orange and lemon for a clear citrus backbone. Very juicy fruit can soften quickly, so add delicate berries shortly before chilling and plan to serve them within the same day.

Give it a gentle spice note. Add one short cinnamon stick (about 3 inches / 7.5 cm) to the pitcher while it chills, then remove it before serving. A whole stick gives a subtle aroma without making the drink taste like spiced syrup. Avoid ground cinnamon, which does not dissolve well and can leave gritty sediment.

Storage and Reheating

Refrigerate the sangria within 2 hours of mixing it, covered in its pitcher or transferred to a clean, food-safe container. For best flavor, serve it within 24 hours; the citrus can grow bitter and the apple can soften if left steeping much longer. If needed, keep the wine-and-fruit mixture refrigerated for up to 2 days, then strain out the fruit if it is becoming overly soft. Add fresh sparkling water and ice only when serving.

Do not store leftover sangria at room temperature, and do not freeze it in the pitcher: freezing can damage the fruit’s texture and the drink may separate as it thaws. This is a chilled drink, so reheating is not appropriate. Discard any pitcher that has been left out longer than 2 hours, and do not pour leftovers back into the original wine bottle.

Frequently Asked Questions

Can I make sangria the night before?
Yes. Mix the wine, brandy, juice, and fruit, cover, and refrigerate overnight. For the freshest citrus flavor, aim for about 8 to 12 hours rather than leaving sliced citrus in the wine for several days. Keep the sparkling water and ice separate until serving, then taste the chilled mixture before deciding whether it needs sugar.

What red wine is best for sangria that is not too sweet?
Choose a dry, fruity red with moderate tannins and no obvious sweetness. Spanish reds such as tempranillo are a natural fit, but a dry garnacha or another approachable red can also work. The label and taste matter more than the grape name: skip sweet red blends, and avoid a wine so tannic or oaky that you would not enjoy drinking a small glass of it.

Can I leave out the brandy?
Yes. Replace the brandy with the same amount of dry red wine for a simpler flavor, or omit it without replacing it if you prefer a lighter drink. Brandy adds warmth and depth, but it is not essential. If you use less alcohol overall, the fruit flavor may seem more prominent, so taste the chilled pitcher before adjusting the sweetness.

How do I fix sangria that is too sweet?
Add a little more dry wine or chilled sparkling water, then taste again. A squeeze of lemon can sharpen a very sweet pitcher, but add it gradually so the drink does not become sour. Do not add extra orange juice or sweet fruit as a fix; both can increase the impression of sweetness.

Can I make this without added sugar?
Yes. The recipe is designed to work with no added sugar, especially when the wine and orange are naturally fruity. Mix the ingredients without sugar, chill for the full 2 hours, and taste it cold. If you want just a little more sweetness, stir in a small measured amount at that point rather than sweetening the whole pitcher by habit.

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