Home > Recipes > Summer cocktails > Easy sangria

Easy sangria

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 20 Sep 22
Updated: 20 May 25

Transport yourself to Spain with our ultimate easy sangria recipe – perfect for enjoying with plates of tapas. Our simple make-ahead version pairs a fruity red wine with oranges, lemons, brandy and sparkling water.

Easy, customisable recipe: Sangria at its simplest includes red wine, one or more mixers and chopped fruit (often with an added spirit), but there is no one recipe for this summer cocktail. In our testing, we liked the balance of rioja, orange juice, brandy and sparkling water, but see Tips below for more ideas for making the drink your own. We’ve included caster sugar as an optional ingredient, depending on how sweet you like your sangria.
Classic Spanish cocktail: Sangria is a red wine punch that hails from Spain and Portugal, where the version we recognise today has been enjoyed since the early 19th century, and is very popular with tourists. The drink can only be sold commercially under the name sangria if it’s made in these two countries. A precursor to sangria called Leonese lemonade was prepared in the Kingdom of Léon (a northwest region of the Iberisan Peninsula) in the middle ages, which combined wine, citrus, sugar and spices; it’s still served today during Holy Week (the seven days before Easter Sunday).
Mix up the fruit: We’ve suggested a classic combination of orange and lemon slices, which add to the balance of flavours and look attractive in the serving jug, but in Spain the fruit included varies depending on what’s available locally and seasonally. Apples and strawberries are common inclusions; see Tips for more ideas.

Try our white sangria next, garnished with strawberries and mint.

Easy
September 2022

Test kitchen approved

Serves 6-8
Hands-on time 15 min

Easy, customisable recipe: Sangria at its simplest includes red wine, one or more mixers and chopped fruit (often with an added spirit), but there is no one recipe for this summer cocktail. In our testing, we liked the balance of rioja, orange juice, brandy and sparkling water, but see Tips below for more ideas for making the drink your own. We’ve included caster sugar as an optional ingredient, depending on how sweet you like your sangria.
Classic Spanish cocktail: Sangria is a red wine punch that hails from Spain and Portugal, where the version we recognise today has been enjoyed since the early 19th century, and is very popular with tourists. The drink can only be sold commercially under the name sangria if it’s made in these two countries. A precursor to sangria called Leonese lemonade was prepared in the Kingdom of Léon (a northwest region of the Iberisan Peninsula) in the middle ages, which combined wine, citrus, sugar and spices; it’s still served today during Holy Week (the seven days before Easter Sunday).
Mix up the fruit: We’ve suggested a classic combination of orange and lemon slices, which add to the balance of flavours and look attractive in the serving jug, but in Spain the fruit included varies depending on what’s available locally and seasonally. Apples and strawberries are common inclusions; see Tips for more ideas.

Try our white sangria next, garnished with strawberries and mint.

Save

Rate

Ingredients

1 lemon, sliced
1 orange, sliced
100ml brandy
300ml orange juice
750ml red wine (we like rioja)
50g caster sugar (optional)
300ml sparkling water

Method

Put the lemon and orange slices in a large jug. Add the brandy, orange juice and wine. You can also add sugar if you prefer it a little sweeter. Stir together, cover and chill for 1 hour – this helps all the flavours mingle.
When ready to serve, add plenty of ice to the jug then top with sparkling water.

Recipe from September 2022 Issue

FAQs

What is traditional sangria made of? How is sangria served in Spain?
Recipes for sangria vary, but the basic preparation involves red wine lengthened with mixers such as orange juice, lemonade or sparkling water. Sliced or chopped fruit, such as oranges, lemons and/or apples, may be added, along with additional alcohol.

What alcohol is in sangria?
The base of sangria is red wine, sometimes with a spirit added. Brandy is popular, but vodka, rum, Cointreau and even fortified wines such as marsala might be used.

Can I skip the brandy in sangria?
Yes, omit the brandy for a lighter flavour (and less alcoholic drink). It can also be swapped for rum, or another spirit of your choice.

What wine is best for sangria?
Spanish wine rioja (a blend of grapes) is the traditional choice but garnacha or tempranillo will also work well. In general, opting for a Spanish wine seems natural: just make sure it’s red and dry. Wines with a fruity, full-bodied character will complement the orange juice and sliced fruit in the recipe.

Can I make sangria in advance? How long should sangria soak?
We recommend combining the brandy, orange juice, red wine and citrus slices in a jug and leaving in the fridge for at least one hour to let the flavours meld and improve. Don’t leave it any longer than a few hours, as the fruit may begin to discolour and disintegrate.

Do you eat the fruit in sangria?
You can eat the orange slices, reserving the rind; whether you want to eat the lemon slices is up to you! Many different types of fruit can be added to a sangria mix and are delicious once they’ve been soaked; see Tips for more ideas.

Do you put ice in sangria?
Yes; top up your jug of sangria with plenty of ice to ensure it stays cold when serving. Chilling the base mix in the fridge for at least one hour helps to ensure the drink is extra-refreshing too.

Can you put lemonade in sangria?
Yes; we’ve suggested using sparkling water with the option to add caster sugar to your taste, so you are in control of the sweetness. Experiment with lemonades, such as bitter or cloudy varieties, or you can try using good quality sparkling orange drinks.

delicious. tips

How to jazz up your sangria
The fruit: Try a mix of summer fruits such as strawberries, cherries, peaches or nectarines; add any soft fruits shortly before serving, so they retain their texture. Chopped British apples and juicy pears are another good choice. Tropical fruits such as pineapple, mango and lime add a different dimension.

The mixer: Using sparkling water lets you control the sweetness of the sangria (adding caster sugar to your taste), but you can also use lemonade. Experiment with different types, such as cloudy or bitter, to find your favourite pairing. Sparkling orange is another option.

The spirit: Brandy is the conventional choice, but rum is also popular (and a good pairing with tropical fruit garnishes). Other recipes use vodka or orange liqueur such as Cointreau.
We suggest combining the red wine, brandy, orange juice and citrus slices ahead of time to allow the flavours to mingle and improve. Chill in the fridge for at least one hour, then top up with sparkling water and ice to serve; this is a great way to get ahead with the welcome drink when hosting guests. The mix is best served still relatively fresh though, on account of the sliced fruit, so don’t make more than a few hours ahead.