Spanish Fruity Wine Drink: Easy Sangria Recipe

Spanish fruity wine drink usually means sangria: red wine steeped with fresh fruit, citrus, and a little brandy, then served cold with a splash of sparkling water. This easy version balances ripe fruit and wine without becoming overly sweet, and it can be prepared ahead for a gathering.

Ingredients

1 medium orange (about 180 g), divided into thin slices and wedges
1 medium lemon (about 110 g), thinly sliced
1 medium apple (about 180 g), cored and cut into ½-inch (1.25 cm) pieces
1 cup (150 g) sliced strawberries
1 bottle (750 ml) dry Spanish red wine, such as Tempranillo or Garnacha
¼ cup (60 ml) brandy
2 tablespoons (30 ml) orange liqueur, optional
2 tablespoons (25 g) granulated sugar, or to taste
½ cup (120 ml) chilled orange juice
1 cup (240 ml) chilled sparkling water or club soda
2 cups (about 280 g) ice, for serving

Instructions

Rinse the fruit under cool running water and pat it dry. Slice the orange and lemon; cut the apple and strawberries. For a less bitter sangria, remove visible seeds and avoid including much of the citrus pith.
Put the orange, lemon, apple, and strawberries in a large nonreactive pitcher, such as glass or stainless steel. Add the sugar and brandy, plus the orange liqueur if using. Stir gently for about 30 seconds, pressing a few fruit pieces lightly with the back of a spoon to release their juices.
Pour in the red wine and orange juice. Stir until the sugar is mostly dissolved. Cover the pitcher and refrigerate for at least 2 hours so the flavors can mingle. If you have time, chilling for up to 8 hours gives a more developed fruit flavor; avoid leaving citrus in the wine overnight, as its peel and pith may make the drink bitter.
Taste the chilled sangria before serving. If it needs more sweetness, stir in additional sugar a teaspoon at a time, or use a little simple syrup. If it tastes too strong or sweet, adjust with chilled sparkling water rather than adding more juice automatically.
Just before serving, stir in the sparkling water. Fill glasses with ice and ladle in the sangria, making sure each glass gets some fruit. Serve promptly while the bubbles are lively. This alcoholic drink is for adults of legal drinking age; enjoy responsibly.

Tips

Choose a drinkable, dry wine. A young Tempranillo or Garnacha works well, but any medium-bodied dry red wine is suitable. Skip expensive bottles and very tannic wines, which can taste harsh when chilled and mixed with fruit.
Adjust sweetness after chilling. Fruit and wine vary in sweetness, and cold drinks taste less sweet than room-temperature ones. Start with the listed sugar, then taste before adding more. Simple syrup dissolves more easily than granulated sugar in a cold pitcher.
Keep the fizz separate until serving. Adding sparkling water early makes it go flat during refrigeration. For a lighter drink, add more soda in each glass; for a fuller wine flavor, use less.
Choose fruit that holds its shape. Apples, citrus, and firm berries are easy to serve. Very soft fruit can break down during chilling. Wash produce before cutting, and use clean utensils and a clean pitcher.

Serving Suggestions

Serve sangria well chilled in wine glasses, tumblers, or small pitchers, with a spoon or cocktail pick for the fruit. It pairs naturally with Spanish-style tapas such as olives, marinated peppers, tortilla española, manchego, and crusty bread. For a larger meal, offer it alongside grilled vegetables, seafood, or a rice dish. Keep a pitcher on ice during serving, but avoid putting ice directly into the main pitcher because it melts and dilutes the whole batch.

If serving guests who prefer a less sweet drink, offer extra sparkling water on the side. A bowl of additional orange or apple slices lets people add fresh fruit to their glasses. Because the drink contains wine and brandy, label it clearly at a shared table and provide a nonalcoholic option as well.

Variations

White sangria: Replace the red wine with 750 ml (3⅛ cups) of dry Spanish white wine, such as Albariño or Verdejo. Use peaches, green grapes, and lemon; the result is lighter and more floral. Keep the same chilling time and add soda immediately before serving.
Less potent version: Omit the brandy and orange liqueur, then add an extra ¼ cup (60 ml) orange juice. The drink will have a gentler wine-and-fruit profile without the added spirit.
Seasonal fruit: Swap strawberries for 1 cup (150 g) of sliced peaches, pears, or seedless grapes. Use ripe but firm fruit so it does not disintegrate while chilling.
More sparkling: Replace the 1 cup (240 ml) sparkling water with 1 cup (240 ml) chilled lemon-lime soda. Since soda is sweetened, reduce or omit the sugar and taste before serving.

Storage and Reheating

Refrigerate the sangria promptly and keep it covered. As a perishable prepared drink, it should not sit at room temperature for more than 2 hours; refrigerate sooner in a warm room or outdoors. For best flavor and fruit texture, drink it within 24 hours. It can be kept refrigerated for up to 2 days, but citrus may become bitter and cut fruit softer over time. If making ahead, mix the wine, brandy, juice, and fruit and chill; add sparkling water only when serving. Do not freeze the pitcher, and discard any sangria left out beyond the safe time. There is no reheating step.

Frequently Asked Questions

What kind of wine is best for sangria?
A dry, fruity red wine with moderate tannins is a reliable choice. Spanish Tempranillo and Garnacha fit well, but the bottle does not need to be expensive. Avoid wines that are very sweet or strongly oaked, since the added fruit, juice, and spirits already shape the flavor.

How long should sangria chill?
Give it at least 2 hours in the refrigerator. That is enough time for the fruit and wine to blend, while a chill of up to 8 hours can deepen the flavor. Add sparkling water at the end, and avoid soaking citrus overnight to reduce bitterness.

Can I make sangria the day before?
You can prepare the wine, spirit, juice, and fruit up to about 8 hours ahead and keep the pitcher covered in the refrigerator. For the freshest taste, add the sparkling water just before serving. If you need to prepare it earlier, leave the cut citrus out of the wine until closer to serving.

Can I make this sangria without brandy?
Yes. Omit the brandy and orange liqueur for a wine-forward version, or replace them with extra orange juice for a softer, sweeter fruit flavor. Taste the chilled mixture before deciding whether it needs additional sugar.

Do I have to use sugar?
No. Sugar is adjustable and may not be necessary if the fruit and wine are already sweet enough. You can omit it initially, chill the mixture, and then add sugar or simple syrup in small amounts after tasting.

Can sangria be served without ice?
Yes. Chill the pitcher thoroughly and serve it in chilled glasses without ice to avoid dilution. Keep it refrigerated between pours and add soda only to the portion you plan to serve if you want the bubbles to last longer.

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