Red Sangria Recipe

I made a Summer Red Wine Sangria that somehow drinks like dessert and still feels dangerously refreshing, so keep scrolling.

I adore this messy, fruity Red Sangria. I love how a glass of red wine and brandy feels like summer in a cup.

It’s loud, juicy, and a little boozy, with orange slices and apple chunks clinking around. I crave the hit of citrus and the way bubbles from club soda wake it up.

Simple Red Sangria Recipes never sounded this grown-up to me. I’m obsessed with Red Wine Sangria because it’s easy to drink fast and somehow still feels fancy.

Make a pitcher and watch friends switch from small talk to actual fun. No fuss.

Just gulpable joy now.

Ingredients

• Dry red wine: it’s the boozy backbone, tannins and fruitiness holding everything together.
• Brandy: adds warmth and depth, kind of like a cozy hug in a glass.
• Triple sec or Cointreau: bright orange boost, makes the drink taste sunnier and sharper.
• Orange juice: fresh citrusy sweetness, keeps things lively and slightly pulpy.
• Sugar or simple syrup: balances the tartness, you’ll dial it to your taste.
• Orange slices: juicy wheels that soften and perfume the sangria as it sits.
• Lemon slices: zippy brightness, cuts through the sweetness and keeps it fresh.
• Lime slices: adds tangy snap, makes each sip feel a little more interesting.
• Apple: crunchy bits that soak up booze and add pleasant texture.
• Club soda or ginger ale: fizzy lift, makes it lighter and more party-ready.
• Ice: chills everything down fast, keeps the drink refreshing without watering it too much.
• Cinnamon stick or ground cinnamon: warm spice note, nice if you want cozy vibes.

Ingredient Quantities

• 1 bottle (750 ml) dry red wine, like Tempranillo, Garnacha or Cabernet
• 1/3 cup brandy
• 1/4 cup triple sec or Cointreau
• 1/2 cup orange juice, freshly squeezed if you can
• 2 tablespoons granulated sugar or simple syrup to taste
• 1 large orange, thinly sliced
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 1 apple, cored and diced (Fuji or Gala work great)
• 1 cup club soda or ginger ale, chilled, add just before serving
• Ice for serving
• 1 cinnamon stick or a pinch of ground cinnamon, optional but nice

How to Make this

1. Pour the bottle of red wine into a large pitcher and add the brandy, triple sec, and orange juice, then stir to combine.

2. Add the granulated sugar or simple syrup and stir until it’s dissolved; taste and add a little more sugar if you want it sweeter.

3. Thinly slice the orange, lemon, and lime, core and dice the apple, then toss all the fruit into the pitcher so the juices start mixing with the wine.

4. If you like a warmer spice note, drop in the cinnamon stick or stir in a pinch of ground cinnamon; it’ll mellow as it sits.

5. Give everything a gentle muddle with a wooden spoon or muddler just enough to bruise the fruit and release some juice, don’t mash it to bits.

6. Cover the pitcher and chill in the fridge for at least 1 to 2 hours, longer is fine and better for flavor—overnight is ideal if you can wait.

7. Right before serving, taste and adjust: more sugar, a splash more orange juice, or a little extra triple sec if you want it brighter.

8. Add the chilled club soda or ginger ale to the pitcher and stir gently to keep some fizz, then fill glasses with ice and pour the sangria over.

9. Garnish each glass with a few pieces of the macerated fruit and a small cinnamon stick if you used one, and serve immediately.

10. Leftovers keep for a day or two in the fridge but add fresh soda and ice only when serving so it stays fizzy.

Equipment Needed

1. Large pitcher or bowl for mixing
2. Measuring cups and spoons
3. Sharp chef knife
4. Cutting board
5. Citrus juicer or reamer (optional but handy)
6. Wooden spoon or muddler for bruising the fruit
7. Ladle or large spoon for serving
8. Tall glasses and ice scoop or tongs
9. Fine mesh strainer (optional, if you want less pulp)

FAQ

Red Sangria Recipe Substitutions and Variations

• Wine: swap the dry red for a lighter Garnacha or a fruity Zinfandel if you like sweeter sangria. For non alcohol try unsweetened pomegranate juice mixed half and half with water or sparkling grape juice.
• Brandy: replace with dark rum or aged whiskey for a deeper flavor. If you want it alcohol free, use a splash of apple cider for warmth.
• Triple sec / Cointreau: use orange liqueur alternatives like Grand Marnier or even a splash of orange bitters. You can also stir in extra orange juice plus a teaspoon of orange zest if you dont have liqueur.
• Club soda / ginger ale: swap with sparkling water, lemon lime soda, or a dry ginger beer for more spice. Use less sweet mixers if your sangria is already sugary.

Pro Tips

1. Let it sit longer than you think, like overnight if you can, the fruit needs time to really soak up the wine so it tastes way better, but dont leave it weeks cause the fruit gets mushy.

2. Muddle gently, dont pulverize the fruit, just bruise it to release juices; too much smashing makes it cloudy and weird tasting.

3. Add the club soda or ginger ale only right before you serve, that keeps the fizz, and keep ice out of the pitcher so it wont water the sangria down too fast.

4. Taste as you go, if the wine is too tannic add a little sugar or more orange juice, if its too sweet add a squeeze of lemon, and a quick warm-up with a cinnamon stick for a minute can make it smell amazing.

Red Sangria Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made a Summer Red Wine Sangria that somehow drinks like dessert and still feels dangerously refreshing, so keep scrolling.

Pin

Servings

8

servings

Calories

166

kcal

Equipment: 1. Large pitcher or bowl for mixing
2. Measuring cups and spoons
3. Sharp chef knife
4. Cutting board
5. Citrus juicer or reamer (optional but handy)
6. Wooden spoon or muddler for bruising the fruit
7. Ladle or large spoon for serving
8. Tall glasses and ice scoop or tongs
9. Fine mesh strainer (optional, if you want less pulp)

Ingredients

• 1 bottle (750 ml) dry red wine, like Tempranillo, Garnacha or Cabernet

• 1/3 cup brandy

• 1/4 cup triple sec or Cointreau

• 1/2 cup orange juice, freshly squeezed if you can

• 2 tablespoons granulated sugar or simple syrup to taste

• 1 large orange, thinly sliced

• 1 lemon, thinly sliced

• 1 lime, thinly sliced

• 1 apple, cored and diced (Fuji or Gala work great)

• 1 cup club soda or ginger ale, chilled, add just before serving

• Ice for serving

• 1 cinnamon stick or a pinch of ground cinnamon, optional but nice

Directions

• Pour the bottle of red wine into a large pitcher and add the brandy, triple sec, and orange juice, then stir to combine.
• Add the granulated sugar or simple syrup and stir until it's dissolved; taste and add a little more sugar if you want it sweeter.
• Thinly slice the orange, lemon, and lime, core and dice the apple, then toss all the fruit into the pitcher so the juices start mixing with the wine.
• If you like a warmer spice note, drop in the cinnamon stick or stir in a pinch of ground cinnamon; it'll mellow as it sits.
• Give everything a gentle muddle with a wooden spoon or muddler just enough to bruise the fruit and release some juice, don't mash it to bits.
• Cover the pitcher and chill in the fridge for at least 1 to 2 hours, longer is fine and better for flavor—overnight is ideal if you can wait.
• Right before serving, taste and adjust: more sugar, a splash more orange juice, or a little extra triple sec if you want it brighter.
• Add the chilled club soda or ginger ale to the pitcher and stir gently to keep some fizz, then fill glasses with ice and pour the sangria over.
• Garnish each glass with a few pieces of the macerated fruit and a small cinnamon stick if you used one, and serve immediately.
• Leftovers keep for a day or two in the fridge but add fresh soda and ice only when serving so it stays fizzy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 175g
• Total number of serves: 8
• Calories: 166kcal
• Fat: 0.3g
• Saturated Fat: 0.05g
• Trans Fat: 0g
• Polyunsaturated: 0.05g
• Monounsaturated: 0.1g
• Cholesterol: 0mg
• Sodium: 15mg
• Potassium: 90mg
• Carbohydrates: 19g
• Fiber: 1.1g
• Sugar: 11.4g
• Protein: 0.3g
• Vitamin A: 125IU
• Vitamin C: 18mg
• Calcium: 12mg
• Iron: 0.08mg