This sangria skips the brandy entirely, letting the fruit and wine shine through with a lighter, fresher taste. It’s perfect for summer gatherings, picnics, or any casual get-together where you want a big-batch drink that’s easy to make and even easier to enjoy. The natural sweetness of the fruit and a touch of honey or sugar create a balanced, refreshing punch that doesn’t need the extra kick.
Ingredients
- 1 bottle (750 ml) dry red wine, such as Tempranillo, Garnacha, or Merlot
- 1 cup orange juice (freshly squeezed if possible)
- 1/4 cup honey or granulated sugar (adjust to taste)
- 1 orange, sliced into rounds or half-moons
- 1 lemon, sliced into rounds or half-moons
- 1 lime, sliced into rounds or half-moons
- 1 apple, cored and cut into thin wedges
- 1 cup fresh strawberries, hulled and halved (or other berries)
- 1/2 cup cold water or sparkling water (optional, to lighten)
- Ice, for serving
Instructions
- In a large pitcher or punch bowl, combine the red wine and orange juice. Stir in the honey or sugar until dissolved. Taste and add more sweetener if needed – the wine’s acidity will vary.
- Add the sliced orange, lemon, lime, apple, and strawberries. Gently stir to combine everything.
- Cover and refrigerate for at least 2 hours, preferably overnight. The longer it sits, the more the fruit infuses the wine with flavor.
- Before serving, give the sangria a good stir. If you like a lighter drink, add the cold water or sparkling water now.
- Serve in glasses filled with ice, making sure each glass gets some fruit. Use a slotted spoon to scoop the fruit into the glasses.
Tips
- Sweetness: Start with 1/4 cup of sweetener and adjust after the sangria has chilled. Cold temperatures mute sweetness, so you might need a bit more than you think.
- Fruit choices: Use ripe but firm fruit that won’t turn mushy. Peaches, nectarines, and pears are great additions. Avoid overripe bananas or berries that will break down quickly.
- Make ahead: This sangria is actually better made a day in advance. The fruit releases its juices and the flavors meld beautifully. Just keep it refrigerated and add any sparkling water right before serving.
- Common mistake: Don’t use a very tannic or oak-heavy wine like a young Cabernet Sauvignon – it can make the sangria taste bitter. Stick to medium-bodied reds with fruity notes.
Serving Suggestions
Serve this sangria well-chilled in large wine glasses or mason jars. It pairs beautifully with Spanish tapas like patatas bravas, garlic shrimp, or chorizo. It’s also fantastic alongside grilled meats, a cheese board, or light summer salads. For a non-alcoholic version, substitute the wine with equal parts red grape juice and sparkling water.
Variations
- White Sangria: Swap the red wine for a crisp white like Sauvignon Blanc or Albariño. Use white peaches, green apple, and a splash of peach nectar.
- Rosé Sangria: Use a dry rosé and add raspberries, blood oranges, and a handful of fresh mint leaves.
- Spiced Sangria: Add a cinnamon stick and a star anise to the pitcher while it chills. This works especially well with a red wine sangria in the fall.
- Sparkling Sangria: Top off each glass with a splash of sparkling water or a dry sparkling wine just before serving for a fizzy twist.
Storage and Reheating
This sangria can be stored in the refrigerator for up to 3 days. The fruit will continue to infuse the wine, but it will also start to break down. After 2 days, you may want to strain out the fruit if you prefer a smoother drink. Do not freeze sangria – the texture of the fruit and wine will be ruined. There’s no need to reheat, as it’s meant to be served cold. If you have leftovers, simply keep them covered in the fridge.
Frequently Asked Questions
Can I use any red wine? Yes, but choose a dry, medium-bodied red that you enjoy drinking. Tempranillo, Garnacha, Merlot, or a red blend work well. Avoid very cheap or overly sweet wines, as they can make the sangria taste flat or syrupy.
How long should I let it sit? At least 2 hours, but overnight is ideal. The fruit needs time to release its juices and flavor the wine. If you’re in a hurry, you can muddle the fruit lightly to speed up the process.
Can I make it less sweet? Absolutely. Omit the honey or sugar entirely, or start with just a tablespoon. The orange juice adds natural sweetness, so you may not need any extra sweetener at all.
What if I don’t have orange juice? You can use any citrus juice like grapefruit or tangerine, or even a splash of lemonade. Just adjust the sweetness accordingly, as some juices are sweeter than others.
Can I add other spirits? Yes, if you want a stronger drink, you can add a splash of triple sec, Cointreau, or even a white rum. But this recipe is designed to be delicious without any extra alcohol.
How do I serve it for a crowd? Make a double batch in a large punch bowl. Add a large block of ice (instead of cubes) to keep it cold without diluting it too quickly. Garnish with fresh mint or extra fruit on top.