Sangria

By Lidey Heuck

Updated April 17, 2024

Sangria
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes, plus at least 2 hours chilling
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4(122)
Notes
Read community notes

This classic red wine sangria comes together in just minutes. Any dry red wine will work, but the fruit-forward notes in Spanish reds made with Tempranillo grapes make them an ideal choice here. The amount of sugar added depends on your personal preference, the red wine you choose and the ripeness of the fruit. As is, this sangria is dry and balanced with a touch of sweetness. If you prefer a boozier sangria, you can increase the amount of brandy to ½ cup (in that case you may want to add additional sugar as well). Sangria is best served within 48 hours, when the fruit has softened but is still fresh. Serve in large glasses over ice, if desired, with a few pieces of wine-soaked fruit as a delicious and potent garnish.

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Ingredients

Yield:6 servings
  • 1small navel orange, halved and thinly sliced into half moons
  • 1small red or green apple, halved, cored and thinly sliced into half moons
  • 1½cups thinly sliced strawberries (about 8 ounces)
  • ½cup orange juice
  • ¼cup brandy
  • 2 to 4tablespoons granulated sugar, to taste
  • 1(750 milliliter) bottle dry Spanish red wine, such as Tempranillo
  • Ice, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

198 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 1 gram protein; 8 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pitcher, combine the orange, apple, strawberries, orange juice, brandy and sugar. Toss well, until the sugar is mostly dissolved. Add the red wine and stir. Taste for sweetness and add sugar if desired.

  2. Step 2

    Cover with plastic wrap and refrigerate for at least 2 hours, or up to 48, to let the flavors meld. Serve over ice, if desired, with a few pieces of fruit from the pitcher.

Ratings

4 out of 5
122 user ratings
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Private Notes

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Cooking Notes

Brandon Ferguson

This may be off topic here but I recently had a tinto de verano in Madrid (kind of like a sangria but lighter) and it was out of this world. When I asked what made it so special, they said they put in a splash of passion fruit juice, which is sold widely in grocery stores in Spain and isn’t expensive. Just thought I’d share the tip.

Pato

The strawberries do not sit well after 24 hours. I suggest you put all the other fruits and add some strawberry slices just before serving.

Juliet

In Spain, sangria typically also contains “gaseosa”, which is a slightly sweet sparkling water. When I make it here in the USA, if I can find it, I use French lemonade. Aldi often has French lemonade. Failing that, some sprite or 7-Up will do.

Mama Liz

Can I use a sweet red wine (which I don't care for) and skip the sugar?

Michele

Some triple sec instead of the brandy is good and I agree with the comment about the strawberries. Pineapple holds up much better if you are going to let it sit.

Marty

I agree with Juliet, Gaseosa is included, and gin was a frequent ingredient (in 1969).

SLCatherine

I like to add some pitted sweet cherries when they are in season, and I sometimes substitute pineapple juice for OJ if I have it on hand.

Kathy

The father of our Spanish exchange student added a stick of cinnamon to steep with the wine.

Patin Naples

My favorite Sangria! Tempranillo wine is perfect. I also used peach brandy, and added sliced peaches, pineapple, and other berries. I also refrigerated it overnight.

JeannieL

I let this sit overnight and it was (too) delicious. Lots of fruit was left in the pitcher, so for another go, I poured in the extra bottle of Tempranillo, added a big splash of brandy and Cointreau, and the next two nights it was delicious. Perhaps the juicy plums subbed for the strawberries helped its longevity.

Lissa

Peach, small orange, lime, raspberries, bourbon, brown sugar

Nonnie Ronnie

Had no brandy, but used Creme de Cassis instead - WOW! It was a little potent for late afternoon so added a can of seltzer and it was perfect.

Juliet

In Spain, sangria typically also contains “gaseosa”, which is a slightly sweet sparkling water. When I make it here in the USA, if I can find it, I use French lemonade. Aldi often has French lemonade. Failing that, some sprite or 7-Up will do.

Juliet

In Spain, sangría always contains gaseosa, which is simply fizzy sweetened water. You could substitute Sprite or 7-Up, but I like to use French Lemonade (either the pink or the white) which is fairly widely available in the USA. I get it at Aldi.

Pato

The strawberries do not sit well after 24 hours. I suggest you put all the other fruits and add some strawberry slices just before serving.

Brandon Ferguson

This may be off topic here but I recently had a tinto de verano in Madrid (kind of like a sangria but lighter) and it was out of this world. When I asked what made it so special, they said they put in a splash of passion fruit juice, which is sold widely in grocery stores in Spain and isn’t expensive. Just thought I’d share the tip.

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