Sangria Recipe NZ: Fresh Fruit Red Wine for Sharing

Sangria is a Spanish-style wine punch made by steeping wine with fruit, citrus and a little sweetness, then serving it chilled. This version suits a New Zealand summer table: a fruity red wine, orange, lemon and apple get time to mingle before soda water is added for a fresh, lightly sparkling finish. Sangria has many regional and household variations, so you can adjust the fruit and sweetness to suit your wine and guests.

Ingredients

Use a dry, fruit-forward red wine that you would happily drink on its own. A New Zealand Merlot, Pinot Noir or Syrah can all work; choose a bottle with ripe fruit flavours rather than a heavily oaked or very tannic style. Keep the wine, juice and fruit cold if you can, but still allow the mixed sangria its full chilling time so the flavours blend.

1 bottle (25.4 fl oz / 750 ml) dry, fruit-forward red wine
1 medium orange (about 4.6 oz / 130 g), washed and thinly sliced
1 medium lemon (about 3.9 oz / 110 g), washed and thinly sliced
1 medium crisp apple (about 6 oz / 170 g), cored and cut into small cubes
1/2 cup (4 fl oz / 120 ml) orange juice, preferably unsweetened
1/4 cup (2 fl oz / 60 ml) brandy
2 tbsp (25 g) granulated sugar
1 cup (8 fl oz / 240 ml) chilled soda water
3 cups (about 10.6 oz / 300 g) ice cubes, for serving

Instructions

Prepare the fruit, about 12 minutes. Wash and dry the orange and lemon, then slice them thinly, removing any visible seeds as you go. Core the apple and cut it into small cubes. Thin citrus slices release flavour into the wine, while apple pieces are easy to scoop into glasses and provide a crisp bite.
Mix the base, about 5 minutes. Put the fruit in a large jug or non-reactive bowl. Add the sugar and brandy, then stir gently for about a minute to help the sugar begin dissolving. Pour in the orange juice and red wine and stir until combined. Taste a small spoonful: it should be fruity and balanced, not sharply sweet. The soda will soften the flavour slightly later.
Chill for 2 hours. Cover the jug and refrigerate it for at least 2 hours. This gives the fruit time to infuse the wine and lets the sugar dissolve fully. If you have longer, you can chill the base for up to 8 hours; for the freshest citrus flavour, avoid leaving the sliced fruit in the wine overnight.
Finish and serve, about 3 minutes. Just before serving, pour in the cold soda water and stir once or twice without knocking out all the bubbles. Fill six glasses with ice, ladle in the sangria and divide the fruit between them. Include a little fruit in each glass, rather than packing the jug with more fruit than the liquid can cover.

Tips

Choose a wine with a flavour you like. The fruit and juice complement the wine; they do not hide an unpleasant bottle. A medium-bodied red is usually a better fit than a very delicate or strongly oaked one. You do not need an expensive wine, but avoid choosing only by price.
Adjust sweetness after chilling. Fruit and cold temperatures can make the base taste less sweet than it did at room temperature. If it needs more sweetness, dissolve another teaspoon of sugar in a tablespoon of warm water, cool that syrup, then stir it in. Avoid tipping dry sugar into a very cold jug, where it may settle before dissolving.
Keep the soda separate until serving. Adding it too early makes the drink go flat during its time in the fridge. If you want a less fizzy jug, use a little less soda; for a lighter drink, add more to individual glasses so everyone can choose their preferred strength and sparkle.
Use a roomy jug and clean fruit. Leave enough space to stir without spilling, and wash the citrus and apple before slicing. If the fruit has waxy skin or you prefer a softer citrus note, peel a strip of orange zest rather than adding extra whole slices.

Serving Suggestions

Serve sangria cold in wine glasses, tumblers or small glasses with plenty of ice. A jug is convenient for a relaxed barbecue, picnic table or shared meal, but keep it in the refrigerator between pours on a warm day. A long-handled spoon makes it easy to stir the fruit back through the wine before serving, since pieces naturally float or settle as the jug stands.

Pair it with foods that can stand up to fruit and acidity: grilled vegetables, olives, tortilla chips with salsa, tomato-based dishes, or a platter of cheeses and bread. It also suits a casual meal of grilled chicken or seafood, though the drink is best poured in modest glasses so it does not overwhelm lighter flavours. For a non-alcoholic option at the same gathering, offer sparkling water with orange and apple slices in a separate jug, clearly kept apart from the sangria.

Variations

Use seasonal New Zealand fruit. Replace the apple with 1 cup (about 5.3 oz / 150 g) of sliced stone fruit, such as peach or nectarine, when in season. Pear works well in cooler months. Keep the orange and lemon for their citrus lift, and avoid adding too much soft fruit, which can become mushy as it sits.

Make a white-wine version. Replace the red wine with 1 bottle (25.4 fl oz / 750 ml) of dry Sauvignon Blanc or Pinot Gris and use sliced pear, green apple and orange. White wine makes a lighter-tasting jug, so begin with 1 tablespoon (about 12 g) of sugar and adjust after chilling. Keep the brandy if you like its warmth, or omit it for a gentler version.

Change the spirit or leave it out. Cointreau or another orange liqueur can replace the brandy in the same 1/4 cup (2 fl oz / 60 ml) quantity, bringing a more pronounced orange flavour and extra sweetness. For a lower-strength jug, omit the spirit and add 1/4 cup (2 fl oz / 60 ml) more orange juice instead. The result will taste fruitier and less warming.

Try a spice note. Add one small cinnamon stick to the jug before chilling, then remove it before serving if its flavour is strong enough. Do not use ground cinnamon, which can leave the drink cloudy and gritty. A little spice is most suited to a red-wine version served in cooler weather; it is optional rather than a required part of the recipe.

This is an alcoholic drink for adults of legal drinking age; drink responsibly.

Storage and Reheating

Keep the sangria base covered and refrigerated, and return it to the fridge between servings. Refrigerate it within 2 hours of mixing; on a very warm day, do not leave the jug sitting out for longer than that. For the best flavour and texture, serve the base within 24 hours. It can be kept for up to 48 hours, but citrus pith may make it taste increasingly bitter and the apple will soften.

For making ahead, mix the wine, juice, brandy and sugar, then refrigerate the liquid separately from the sliced fruit for up to 24 hours. Add the fruit a few hours before serving, and wait until serving time to add soda water and ice. This keeps the fruit fresher and the drink sparkling. If the jug already contains soda, it is still safe to refrigerate promptly, but it will lose fizz; add a fresh splash of soda to each glass. Sangria is served chilled, so there is no reheating step. Discard any batch that has been left out beyond the recommended time rather than trying to chill it again.

Frequently Asked Questions

What is the best red wine for sangria in New Zealand?

Choose a dry, fruit-forward wine such as Merlot, Pinot Noir or Syrah. There is no single required grape variety: the best choice is a reasonably priced bottle whose flavour you enjoy. Very tannic or heavily oaked wine can taste harsh alongside citrus, while an already sweet wine may make the finished jug cloying.

Can I make this sangria the day before?

Yes. For the freshest result, mix the wine, orange juice, brandy and sugar the day before, then keep the covered base refrigerated. Add the sliced fruit a few hours before serving, and add soda water only at the last minute. If you prefer to combine everything earlier, keep it within the 24-hour best-quality window and expect the fruit to soften.

Can I make sangria without brandy?

Yes. Leave it out for a lighter, less spirit-forward jug, or replace it with the same amount of orange juice. The juice substitute makes the drink fruitier and a little less complex. Another option is orange liqueur, which gives a stronger orange aroma and tends to taste sweeter, so check the balance before adding extra sugar.

How do I make the sangria less sweet?

Start with a dry wine and unsweetened orange juice, and reduce the sugar to 1 tablespoon (about 12 g), or leave it out until you have tasted the chilled base. You can also add a little extra soda water at serving. Avoid correcting the flavour with lemon juice alone; too much can make the citrus taste sharp instead of simply less sweet.

Can I use frozen fruit instead of fresh fruit?

Fresh fruit gives the clearest flavour and holds its shape best, but frozen sliced peaches or berries can work when fresh seasonal fruit is unavailable. Add frozen fruit just before serving so it chills the drink without sitting in it long enough to become soft. Frozen fruit releases juice as it thaws, so expect a slightly fruitier, less clear jug.

How much sangria should I pour per person?

This recipe makes about six moderate servings, depending on the size of your glasses and how much ice you use. Plan on one glass per person to start, then offer the remaining jug for anyone who wants another. If serving a crowd, it is easier to prepare two chilled batches than to overcrowd one jug or dilute the drink with too much ice.

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).