Sangria is a classic party drink for the summer. There are all sorts of twists on the classic Spanish sangria recipe, from white peach and mint sangria to cava sangria—there really is a sangria recipe for all tastes.
In Spain, it is this classic sangria recipe that you'll find on menus throughout the country. It’s easy to make, features inexpensive ingredients, and very refreshing. It's a great cocktail punch for a large party, and by adding or subtracting soda water or lemon soda, you can make it as strong or as weak as you’d like.
Although you may be tempted to make this with the cheapest red wine you can find, resist that temptation. Rule of thumb: If you wouldn't drink the wine on its own, don’t put it in your sangria. It will taste better, and it also won’t cause a hangover the next day!
This recipe is also a great base for experimenting with different fruits to change the flavor slightly. Try it with diced pineapple, clementines, and pears.
- 1 orange (sliced)
- 2 lemons (sliced)
- 1/2 cup sugar (adjust the amount up or down depending on preferred level of sweetness)
- 2 (750 ml) bottles red wine (Spanish Tempranillo is a good choice)
- 2 ounces triple sec
- 1/2 cup brandy
- 2 (12-ounce) cans of lemon-lime soda (for a low-calorie and low-sugar version, substitute soda water)
- 2 trays of ice (or enough to fill punch bowl)
Gather the ingredients.
Slice the orange and lemons about 1/8-inch thick and place them in a large punch bowl.
Add 1/2 cup of sugar (or less if you prefer) and let the fruit sit in the sugar for about 10 minutes, just long enough so that the fruit releases its natural juices.
Add the wine and mix thoroughly to dissolve the sugar.
Add the triple sec and the brandy and stir.
Add the 2 cans of soda and stir (if you are making this ahead of time, don’t add the soda until your guests are about to arrive). Taste for sweetness. If desired, add more sugar or soda. Make sure that the sugar is completely dissolved.
Add lots of ice to the punch bowl to chill completely. If you are serving in pitchers, fill with ice and then pour the sangria over the ice.
- Sangria is always best when the fruit is left marinating overnight in the refrigerator. Just don't add your carbonated beverage until right before serving.