Crafting Sangria with Love: A Spanish Affair for the Heart and Palate
A vibrant, fruit-infused Spanish Sangria made with red wine, citrus, berries, and brandy. This recipe captures Spain’s festive spirit and delivers a refreshing, aromatic punch perfect for gatherings, celebrations, or relaxing evenings.
Prep Time
20 min
Cook Time
min
Serving
6
Difficulty
Easy
This Sangria blends red wine with citrus, apple, berries, brandy, and orange liqueur. Its character comes from slow infusion, letting the fruits release oils and juices into the wine. The result is a balanced drink: citrus brightness, berry sweetness, and a mellow wine backbone. A traditional Spanish favorite that adapts beautifully to personal taste.
Ingredients
- 1 bottle (750 ml) red Spanish wine (Tempranillo or Garnacha recommended)
- 1/4 cup brandy
- 1/4 cup orange liqueur (triple sec or similar)
- 1/4 cup sugar (adjust to taste)
- 1 large orange, thinly sliced
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- 1 green apple, cored and sliced
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- Fresh mint leaves, for garnish
- Additional fruit slices, for garnish
Nutritional Information
- Calories: 185 kcal
- Carbohydrates: 26 g
- Sugars: 23 g
- Alcohol: 15 g
- Fat: 0.2 g
- Fiber: 1–2 g
- Sodium: 5 mg
- Protein: 0.4 g
Directions
1. Prepare the Fruits
- Rinse all fruits thoroughly to remove any residue.
- Thinly slice the orange, lemon, and lime into rounds so their oils and juices release easily.
- Core the green apple and cut it into thin wedges.
- Rinse and pat dry the berries. Keep berries whole so they hold shape during infusion.
2. Build the Sangria Base
- In a large pitcher, pour in the entire bottle of red wine.
- Add the brandy and orange liqueur.
- Add sugar. Stir slowly but thoroughly for at least 20–30 seconds until the sugar dissolves as much as possible.
- Taste the base—note that once infused, it will taste sweeter and fruitier.
3. Add Fruits Into the Pitcher
- Gently place all citrus slices into the wine mixture.
- Add the apple slices and mixed berries.
- Push the fruits down lightly with a spoon so they are partially submerged, ensuring flavor extraction.
4. Infuse the Sangria
- Cover the pitcher with a lid or plastic wrap.
- Refrigerate for at least 3 hours to let the flavors meld.
- For the deepest flavor (recommended), chill overnight (6–8 hours). The longer it sits, the richer and smoother the taste becomes.
5. Final Adjustments Before Serving
- Remove the pitcher from the fridge and stir again.
- Taste the Sangria; if you prefer more sweetness, dissolve 1–2 tablespoons of sugar in a small splash of warm water and stir it in.
- If you want a lighter or more refreshing finish, add a splash of cold water or a few extra citrus slices.
6. Serve the Sangria
- Add ice to serving glasses—not the pitcher—to prevent dilution during storage.
- Pour Sangria into each glass, ensuring a mix of citrus slices, apple pieces, and berries.
- Garnish with fresh mint leaves or additional fruit slices.
7. Optional Enhancements
- For sparkle, top with a small splash of club soda or sparkling water right before drinking.
- For a smoother, rounder flavor, use a slightly sweeter red wine.
- For a chilled party-ready batch, keep extra fruit slices frozen and use them as “ice cubes.”
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