Sangria

Sangria is one of my favorite drinks to make when I want something fruity, refreshing, and full of color. It’s a Spanish-inspired beverage that blends wine with fresh fruits and juice, creating a drink that’s as beautiful as it is delicious. Whether I’m hosting a summer gathering or just relaxing on the weekend, I love how easy it is to mix up a big pitcher of sangria and let it chill until perfectly infused.

Why You’ll Love This Recipe

I love this sangria because it’s so versatile and easy to make. I can use any wine I have on hand, and the fruit combination always looks stunning in the pitcher. The best part is that it gets better the longer it sits, so it’s ideal for making ahead of time. I also love that it doesn’t require any brandy—just wine, juice, and fresh fruit for a naturally sweet and crisp flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Red wine (I usually choose a Spanish Rioja or any fruity, medium-bodied red wine)
• Orange juice
• Fresh orange slices
• Lemon slices
• Lime slices
• Apples, diced
• Fresh berries (strawberries, raspberries, or blueberries)
• Club soda or sparkling water (optional, for topping before serving)
• Sugar or honey, to taste

Directions

1. I start by adding all the fruit—orange, lemon, lime slices, apples, and berries—into a large pitcher.
2. I sprinkle in the sugar (if using) and gently muddle the fruit with a spoon to release some of the juices.
3. I pour in the orange juice and wine, then stir everything together.
4. I cover the pitcher and refrigerate the sangria for at least 2 hours, but I find it tastes even better after chilling overnight.
5. Just before serving, I stir in a bit of club soda or sparkling water to give it a refreshing fizz.
6. I serve it over ice with a few pieces of fruit in each glass for a beautiful and flavorful finish.

Servings and Timing

This recipe serves about 6 people and takes only 10 minutes to prepare. I like to let it chill for at least 2 hours before serving so the flavors can meld beautifully.

Variations

• For a white sangria, I swap red wine for a crisp white like Sauvignon Blanc and use peaches, pineapple, and green apples.
• To make it rosé sangria, I use a dry rosé and add strawberries and watermelon for a summery pink twist.
• If I want a non-alcoholic version, I use grape juice or cranberry juice instead of wine, and top it with sparkling water.
• I sometimes add a cinnamon stick or a splash of pomegranate juice for a cozy fall flavor.

Storage/Reheating

I store leftover sangria in the refrigerator for up to 3 days. The flavors continue to develop, though the fruit can get softer after a day or two. I never reheat sangria—it’s best served cold. If it sits for a while, I like to strain out the old fruit and add fresh slices before serving again.

FAQs

Can I use any type of wine for sangria?
I prefer a medium-bodied red wine that’s fruity but not too heavy. A Spanish Rioja, Merlot, or Garnacha works beautifully.

Can I make sangria the day before?
Yes, I love making it the night before. The fruit infuses the wine beautifully, creating a more flavorful drink.

How do I make sangria less sweet?
I simply reduce the sugar or use unsweetened orange juice. A splash of soda water also lightens it up nicely.

What fruits work best for sangria?
I like using citrus (oranges, lemons, limes) as a base, then adding apples and berries for extra flavor and color. Seasonal fruits like peaches or pears work wonderfully too.

Conclusion

This sangria is light, refreshing, and full of vibrant fruit flavor. I love how simple it is to make and how it always brings a cheerful, festive vibe to any occasion. Whether I’m enjoying a quiet evening on the patio or hosting friends, this sangria never fails to impress—it’s a drink that feels like sunshine in a glass.

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