After hundreds of Sangria recipes tested by our expert team, we chose the best Sangria recipe of 2021! Learn how to make in 3 easy steps! This really is the best sangria recipe I have ever tasted so far. This Sangria Recipe is made with only 6 ingredients including diced apples, oranges and Spanish red wine and is the easiest red sangria ever! Sangria is also one of the easiest big-batch cocktails you can make. We're going to make a real sangria with good wine and fresh fruit today. Learn to make the best red sangria. Ready?!
- 2 Apples, Diced Into Chunks
- 1 Orange, Rind Removed And Diced Into Chunks
- 2 Tablespoons Lemon Juice (about 1 Lemon, Juiced)
- 1 750ml Standard Bottle Medium-bodied Red Spanish Wine, Like Garnacha or Tempranillo
- 1/4 Cup Brandy
- 1/2 Cup Orange Juice
- Sparkling Water, To Serve (optional)
In a large pitcher, add red wine, brandy and orange juice and stir all the ingredients together.
Add diced apples, oranges and lemon juice to a large pitcher. Stir to combine.
Refrigerate sangria for 3 to 4 hours, up to overnight, before serving. When ready to serve, give the sangria one last stir and pour over a glass of ice. Top with sparkling water for some bubbles if desired.
This red sangria recipe should last in the fridge up to 5 days, but that length of time will really depend on the freshness of the fruit you use.
How To Make Sangria - #1 Step
How To Make Sangria - #2 Step
How To Make Sangria - #3 Step
Sangria Nutrition Facts
The Best Sangria Recipe 2021
This is the best Sangria recipe of all time! This Sangria recipe is festive, fruity and fun. It’s a perfect party punch to pair with Spanish tapas or Mexican food. Cold sangria is undeniably great on hot summer days. This the season for making big pitchers of delicious and refreshing sangria! Although Spaniards and Portuguese have been drinking sangria for centuries, the brandy-spiked drink didn’t make an official appearance in the United States until 1964, at the World’s Fair in New York City.
Whether you’re looking to enjoy a glass on a relaxing warm weathered weekend or at a fun party or get together, this red sangria recipe is a crowd pleaser. There’s plenty of fruit to serve with each glass and the longer you let it sit in the liquid, the more it absorbs all the great flavors.
Different people have their preferences, but since sangria is so fun and colorful anyway, I like to show at least a little of the fruit when I’m serving it. Without a doubt, this sangria recipe will be happening at my place often this summer.
Sangria is one of the all-time greatest holiday drinks. Enjoy!
Life is good! Let’s celebrate with this classic red sangria recipe. Sure, I love a glass of wine at the end of a long day, but sangria is best shared with friends. The red wine base and versatile seasonal fruit options make it appropriate for cooler days, too!
Sangria Recipe Tips
Following a classic sangria recipe gives you room to improvise with your own tasty touch. A crowd-pleasing classic sangria recipe generally calls for a bottle of red wine, but you can use white, rose, or even sparkling if you prefer. To kick up the citrus flavors of this sangria, add another sliced orange and lemon to the mix.
Sangria is a fantastic make-ahead party punch. Start with these basic ingredients and you’ll end up with the best sangria you’ve ever had! A white wine sangria has a lighter profile and is really nice for summer garden parties.
A low-sugar sangria uses agave nectar as the sweetener. There's nothing worst than an overly sweet sangria. For this recipe, I used the fruits used in traditional sangria, but you could use other fruits that are in season. My recommendation is to follow the recipe instructions as written and then tweak it from there to fit your personal preferences.
A medium bodied Spanish red wine like a Tempranillo or Garancha makes for a delicious red sangria. Of course you want to make sure the wine you use for sangria is actually something you’d drink by itself, but there’s no need to spend $30 on a bottle. The best wine for sangria is Grenache or Pinot Noir.
Grenache comes from Spain, so it’s my top pick for authentic Spanish sangria! Choose an inexpensive wine (under $20) that you would enjoy on its own. As with most good things in life, patience is key.
I find that the longer the sangria can rest in the fridge (up to overnight), the better the flavor. It really allows the juices from the fruit to meld with the wine and brandy, resulting in a smooth and balanced sangria. The least amount of time I recommend letting it rest is 3 to 4 hours.
This easy sangria can be stored in the fridge for up to 2 days. For a lighter, fizzy sangria, gently stir some club soda into the pitcher just before serving. Sangria doesn’t require a long rest before serving if you start with chilled wine and flavorful fruit!
Squeezing half of the orange directly into the wine makes it taste a little fruity right off the bat, and the fragrance of the remaining fruit helps it taste quite fruity. You can use almost any fruit in sangria, although slices of orange or lemon are a common choice. Therefore, sangria is also an easy throw-together party cocktail if you keep a bottle of wine in the fridge.
Spanish chef José Pizarro likes to use cherries, peaches or strawberries, and always marinates his fruit the day before making sangria. For sweeter sangria, use tonic water instead of sparkling water to top off the sangria before serving. You won’t get this lovely, fruity sweetness unless the sangria has a period to rest in the fridge.
If you taste the sangria just after mixing it, you’ll probably think it tastes harsh or unbalanced. After a night in the fridge, it will taste mellow and juicy. Sangria gets better and better as it sits. Keep tweaking until it’s the best homemade sangria ever!
I hope you like this red sangria recipe as much as I do! It’s hard to avoid summer sangria these days. Bubbly sangria, rosé sangria, Hennessy sangria, red, white, blue sangria — the Spanish wine punch has deviated so far from its simple origins it’s nearly unrecognizable. For years, sangrias have been gracing red and white picnic cloths and restaurants with outdoor seating. Sangria seems endlessly adaptable, vaguely Spanish, and unmoored from any set traditions.
People who lived in modern-day Spain were doing something similar with grapevines planted by the Phoenicians around 1,100 B.C., and then with vines planted by the Romans after. Sangria is an alcoholic wine drink originating from Spain and traditionally made with red wine, chopped fruits and brandy or orange juice. In the 1700s and 1800s, a style of sangria was made in England and France using traditionally French grapes.
There was also white sangria, sparkling sangria, and sangria made with peaches, which was called zurra. The current craze for sangria in the U.S. dates back to the 1964 World’s Fair in New York City. Spain’s sponsored pavilion featured the drink, and Americans have been thirsty for sangria ever since.
Today, under European law, all sangria must be made in Spain or Portugal and have less than 12 percent alcohol by volume. The best sangria, however, is homemade. More modern versions of the drink are made with white wine as well as sparkling water and sweeteners.
Serve this sangria with olives, cheese, and vegetable paella. I don’t always use ice cubes for my sangria, but this recipe is best served cold. If you’re serving this on a warm summer day, I’d definitely recommend ice.