The Only Sangria Recipe You’ll Need This Summer
If you’re after the ultimate summer drink for a crowd, Spanish sangria is it. It’s refreshing, vibrant, and built for easy, fuss-free entertaining. This version stays true to the traditional style—made with red wine, brandy, fresh citrus, and just enough sweetness to balance it all out. It’s authentic, unfussy, and comes together with simple ingredients you probably already have.
It also happens to be pretty budget-friendly, especially when you’re making a big batch. We’re definitely not using expensive bottles of wine here, so you can save the fancy stuff for another day!
Serve it chilled with a spread of cold cuts, cheeses, and whatever snacky bits you’ve got lying around, and you’ve got an instant party. This Spanish sangria recipe is one that I make again and again every summer, and it’s always a huge hit for entertaining, whether it’s a dinner party or a casual get-together with friends. Let’s make it together!
Ingredients
- Red wine
- Brandy
- Orange liqueur (such as Triple Sec or Cointreau)
- White sugar
- Orange
- Lemon
- Lime
- Apple
- Cinnamon stick
- Soda water
- Ice cubes
How To Make Spanish Sangria: Step-by-Step Guide
Please note that you’ll find a printable recipe card at the bottom of this post!
- Muddle the Citrus: In a large pitcher or bowl, add your peeled and sliced orange, lemon, and lime. Use a wooden spoon to gently muddle the citrus—just enough to release all those fresh, zesty juices.
- Add Apples and Sugar: Toss in the apple wedges, then sprinkle the sugar over the fruit. Give everything a gentle stir to help the sugar dissolve and coat the fruit.
- Add Brandy and Orange Liqueur: Pour in the brandy and orange liqueur, stir it all together, and let it sit for about 10 minutes so the fruit can soak up those bold, boozy flavors.
- Add Wine and Cinnamon: Now add the red wine and drop in the cinnamon stick. Stir gently to bring everything together.
- Chill and Marinate: Cover the pitcher and pop it in the fridge for at least 2 hours. If you’ve got the time, let it chill for 4 to 8 hours—or even overnight—for the best flavor.
- Serve the Sangria: Right before serving, top it off with a splash of soda water for a little fizz. Add more or less depending on how light you like it. Fill your glasses with ice, pour over the sangria, and make sure everyone gets some of that juicy, marinated fruit!
Variations to Try
Once you’ve nailed the classic version, you can totally make it your own. Sangria is meant to be played with—here are a few easy ways to switch things up:
White Sangria:
Swap the red wine for a crisp white (like Sauvignon Blanc or Pinot Grigio) and go heavy on light fruits like peaches, green apples, or grapes.
Rosé Sangria:
Use a dry rosé for something pretty and pink. Strawberries, raspberries, and a splash of elderflower liqueur = dreamy.
Berry Sangria:
Add a handful of fresh or frozen berries for a juicy twist. Blackberries, blueberries, and strawberries all work well.
Tropical Sangria:
Pineapple chunks, mango, orange juice, and a splash of coconut rum take things straight to vacation mode.
Spiced Sangria:
Leaning into cooler weather? Add whole cloves or star anise along with the cinnamon stick for a cozy, warming twist.
What to Serve with Sangria
Sangria’s made for easygoing meals, casual gatherings, and sunny afternoons. Whether you’re hosting friends or just pouring yourself a glass, here are a few perfect pairings:
Tapas, of course:
Small plates are the way to go. Think patatas bravas, marinated olives, manchego cheese, or little chorizo bites. Basically, anything you can nibble between sips.
Cheese boards:
Go for a mix of salty, creamy, and sharp. Manchego, goat cheese, aged cheddar—plus crackers, grapes, and something jammy on the side.
Grilled meats:
Sangria holds its own with smoky flavors. Try it with grilled chicken, steak skewers, or Spanish-style ribs.
Paella or rice dishes:
A big pan of paella (seafood, chicken, or veggie) is a match made in Spanish heaven.
Light salads:
Fresh, herby salads with citrus or fruit accents work beautifully—especially if you’re keeping things simple.
Desserts:
Sangria’s fruity notes pair nicely with light desserts like citrus sorbet, almond cake, or even chocolate-dipped strawberries if you’re feeling fancy.
Authentic Red Sangria
Ingredients
- 1 bottle 750 ml of dry red wine (preferably Spanish, like Tempranillo or Garnacha)
- 1/4 cup brandy
- 1/4 cup orange liqueur such as Triple Sec or Cointreau
- 1/4 cup white sugar adjust to taste
- 1 large orange peeled and thinly sliced
- 1 large lemon peeled and thinly sliced
- 1 large lime peeled and thinly sliced
- 1 medium apple cored and cut into thin wedges
- 1 cinnamon stick
- 1-2 cups of soda water or more, depending on preference
- Ice cubes
Instructions
- Muddle the Citrus: In a large pitcher or bowl, add your peeled and sliced orange, lemon, and lime. Use a wooden spoon to gently muddle the citrus—just enough to release all those fresh, zesty juices.
- Add Apples and Sugar: Toss in the apple wedges, then sprinkle the sugar over the fruit. Give everything a gentle stir to help the sugar dissolve and coat the fruit.
- Add Brandy and Orange Liqueur: Pour in the brandy and orange liqueur, stir it all together, and let it sit for about 10 minutes so the fruit can soak up those bold, boozy flavors.
- Add Wine and Cinnamon: Now add the red wine and drop in the cinnamon stick. Stir gently to bring everything together.
- Chill and Marinate: Cover the pitcher and pop it in the fridge for at least 2 hours. If you’ve got the time, let it chill for 4 to 8 hours—or even overnight—for the best flavor.
- Serve the Sangria: Right before serving, top it off with a splash of soda water for a little fizz. Add more or less depending on how light you like it.
- Fill your glasses with ice, pour over the sangria, and make sure everyone gets some of that juicy, marinated fruit.
- Enjoy!
Nutrition
Whether you’re hosting friends or just soaking up a sunny afternoon, this sangria is made for sipping, sharing, and keeping things easy. I hope you love it just as much as I do!
