There’s nothing quite like a pitcher of ruby-red sangria to signal the start of a celebration! This classic Spanish punch is the ultimate crowd-pleaser, balancing bold red wine with the bright, zesty kick of fresh oranges and lemons. My recipe is simple, authentic, and endlessly adaptable, making it the perfect centerpiece for your next backyard barbecue, brunch, or relaxing evening on the patio. Forget the store-bought mixes; this homemade version is bursting with fresh flavor and is guaranteed to impress your guests. Let’s get mixing!
Ingredients
• 1.89 L / 0.5 gal dry red wine, such as Tempranillo or Garnacha
• 67 g / ⅓ cup sugar
• 80 ml / ⅓ cup brandy
• 3 large oranges, divided
• 2 large lemons, divided
• 60 ml / ¼ cup Triple Sec or other orange liqueur
• ice cubes, for serving
• 240-360 ml / 1 to 1½ cups club soda, to taste
Instructions
1. In a large pitcher or punch bowl, combine the red wine, sugar, and brandy. Stir until the sugar is mostly dissolved.
2. Cut two of the oranges and one of the lemons into wedges. Squeeze the juice from each wedge directly into the wine mixture, then drop the spent fruit wedges into the pitcher. Give it another good stir.
3. Cover the pitcher and chill in the refrigerator for at least 2 hours, or up to 8 hours, to allow the flavors to meld together. The longer it sits, the more flavorful it will become.
4. Just before serving, thinly slice the remaining orange and lemon. Stir the Triple Sec into the chilled sangria. You can remove the old, squeezed fruit for a cleaner look, or leave it in for a more rustic feel.
5. Add the fresh orange and lemon slices to the pitcher along with a generous amount of ice. Top with club soda to your desired level of fizziness, give it one final, gentle stir, and serve immediately.
Nutritional Information
• Serving Size: 1 cup / 240 ml
• Calories: Approximately 220 kcal
• Carbohydrates: Approximately 25g
• Sugar: Approximately 20g
• Note: is an estimate and can vary based on the specific and wine used.
Pro Tips
• Choose a dry, fruity, low-tannin Spanish red wine like a Tempranillo or Garnacha. You don’t need an expensive bottle, just one you’d enjoy drinking on its own.
• For the best flavor, let the sangria chill for at least 4 hours, or even overnight. This allows the fruit to fully infuse the wine.
• Add other fruits like sliced apples, peaches, or berries for extra flavor and color. Add heartier fruits like apples early on, and softer fruits like berries just before serving.
• Wait to add the club soda and ice until just before serving to prevent the sangria from becoming diluted and losing its carbonation.
FAQ
Q: Is this classic sangria recipe vegan
A: Yes, this sangria recipe can easily be made vegan. The main consideration is the wine, as some are clarified using animal-derived fining agents. To ensure your sangria is fully vegan, choose a wine that is certified vegan or check a resource like Barnivore to confirm its status.
Q: Can I make a non-alcoholic vegetarian sangria
A: Absolutely! To create a delicious non-alcoholic version, replace the red wine with an equal amount of non-alcoholic red wine or a mix of unsweetened grape and cranberry juice. You can omit the brandy and Triple Sec, or use a splash of orange juice concentrate for a similar flavor.
Q: Is the sugar in this recipe vegan-friendly
A: Not always. Some refined white sugars are processed using bone char. To keep this recipe strictly vegan, use organic cane sugar, beet sugar, or any sugar that is explicitly labeled as vegan.
Q: How long can I store leftover vegetarian sangria
A: You can store leftover sangria in a covered pitcher in the refrigerator for up to 3 days. Note that the fruit will soften over time and the flavors will continue to deepen. For best results, remove the fruit before storing if you plan to keep it for more than a day.
