Sangria is a vibrant, refreshing Spanish punch that combines wine, fresh fruit, and a touch of sweetness. Perfect for large gatherings, this sangria recipe for 20 people balances fruity flavors and a light fizz, making it a crowd-pleaser that’s easy to prepare ahead of time.
Ingredients
- 3 bottles (750 ml each) dry red wine (such as Tempranillo or Garnacha)
- 1 bottle (750 ml) sparkling water or club soda (chilled)
- 1 ½ cups brandy
- 1 cup orange liqueur (Triple Sec or Cointreau)
- 1 cup freshly squeezed orange juice
- ½ cup simple syrup (adjust to taste)
- 4 large oranges, thinly sliced
- 3 lemons, thinly sliced
- 3 limes, thinly sliced
- 3 cups seedless green grapes, halved
- 4 cups diced fresh pineapple
- 2 cups strawberries, hulled and sliced
- 1 large apple, cored and diced
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare the fruit: Wash all fruit thoroughly. Slice the oranges, lemons, and limes thinly to maximize flavor infusion. Hull and slice strawberries, halve grapes, dice pineapple and apple.
- Combine base ingredients: In a large, clean beverage dispenser or punch bowl that holds at least 4 gallons, pour the red wine, brandy, orange liqueur, orange juice, and simple syrup. Stir gently to combine.
- Add the fruit: Add all the prepared fruit to the wine mixture. Stir lightly to mix the fruit evenly throughout the sangria.
- Chill and infuse: Cover and refrigerate the sangria for at least 4 hours, preferably overnight. This resting time allows the flavors to meld and the fruit to infuse the wine fully.
- Just before serving: Add the chilled sparkling water or club soda to the sangria and stir gently. This adds a refreshing fizz without overpowering the fruit flavors.
- Serve: Fill glasses with ice, scoop in some fruit pieces, and pour the sangria over. Garnish with fresh mint leaves if desired.
Tips
- Wine choice: Use a fruity, medium-bodied red wine like Tempranillo, Garnacha, or Merlot. Avoid heavy or tannic wines, which can make the sangria bitter.
- Simple syrup substitute: If you don’t have simple syrup, dissolve ½ cup granulated sugar in ½ cup warm water, then cool before adding.
- Fruit variations: Use seasonal fruits or what you have on hand, but avoid overly watery fruits like watermelon as they dilute the sangria.
- Don’t add sparkling water too early: Adding it before chilling will cause the sangria to lose its fizz and become flat quickly.
Serving Suggestions
Sangria pairs wonderfully with a variety of appetizers and meals. Serve it alongside Spanish tapas like patatas bravas, chorizo, and Manchego cheese. It also complements grilled chicken, seafood paella, or light salads. For a casual gathering, offer it with chips and guacamole or a fresh vegetable platter. Use clear glasses to showcase the colorful fruit, and provide reusable or decorative straws for an extra festive touch.
Variations
White Sangria: Swap red wine for a dry white wine such as Sauvignon Blanc or Pinot Grigio, and replace brandy with peach schnapps. Use fruits like peaches, green apples, and blueberries for a lighter, crisper version.
Sangria Rosada: Use rosé wine instead of red or white for a floral, slightly sweeter profile. Add raspberries, strawberries, and orange slices for vibrant color and flavor.
Non-Alcoholic Sangria: Replace wine and brandy with grape juice and orange juice, respectively, and add sparkling water. This version keeps the fruity essence and fizz without alcohol.
Storage and Reheating
Sangria is best served chilled and fresh. You can prepare the sangria base (wine, brandy, liqueur, juice, and fruit) up to 24 hours in advance and keep it refrigerated covered. Add sparkling water and ice just before serving to maintain fizz. Leftover sangria without soda can be stored in the refrigerator for up to 2 days but may lose some fresh fruit texture and flavor intensity. Avoid freezing sangria as it will alter the texture and taste.
Frequently Asked Questions
Can I make sangria without brandy?
Yes, you can omit the brandy for a lighter sangria or substitute it with another fruit brandy, rum, or even orange liqueur for added flavor. The brandy adds warmth and depth but isn’t essential.
How long should sangria soak before serving?
For best flavor, allow the sangria to chill and infuse for at least 4 hours, ideally overnight. This resting time lets the fruit flavors meld with the wine. If you’re short on time, 2 hours will suffice but with slightly less depth.
What wine is best for sangria?
Choose a dry, fruity red wine with moderate tannins such as Tempranillo, Garnacha, or Merlot. Avoid heavy, oaky, or overly tannic wines, which can clash with the fruit and sweetness.
Can I prepare sangria in advance for a party?
Absolutely. Preparing sangria a day ahead enhances flavor infusion and reduces stress on the day of your event. Just add sparkling water and ice right before serving to keep it fresh and fizzy.
Is it okay to use frozen fruit in sangria?
Frozen fruit can be used if fresh isn’t available, but it may release excess water as it thaws, diluting the sangria. Use frozen fruit as an ice substitute to chill the drink without watering it down.
How much sangria should I prepare per person?
For a party, plan on about 8 to 10 ounces (1 to 1¼ cups) of sangria per guest. This recipe yields roughly 4 gallons, comfortably serving 20 people with some extra for seconds.
Can sangria be served warm?
Sangria is traditionally served chilled or over ice. Serving it warm is uncommon and not recommended, as heat diminishes the refreshing qualities and can intensify alcohol taste.
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