Easy Traditional Red Sangria

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Pitcher filled with our Amazing Traditional Red Sangria recipe

I had the best sangria (and patatas bravas) of my life when we went to Spain in 2013.

Perhaps my recollection of that first drink is slightly biased. We’d just arrived to Barcelona from a long, tiring train ride, and then walked what seemed like miles carrying 40-pound backpacks into the city to reach our AirBnB. We were tired and hangry, to say the least.

Our first thought upon dropping our bags was “tapas and sangria.” So off we went in search of sustenance, and what we found was glorious.

Stirring fruit for making homemade Traditional Sangria

Can we all just agree the Spanish do it well, “it” being everything?

Traditionally the Spanish enjoy coffee in the morning, work a little, take an afternoon rest (or siesta), work a little more, then retire in the evening by eating tapas and drinking good wine with the people they love. Eventually, they slumber only to do it all over again the next day. If that doesn’t sound like a slice of heaven, I don’t know what does.

Oh, and did I mention they gifted the world with sangria? Does it get any better than this lush, fruity beverage? I think not.

Using a wooden spoon to muddle fruit with orange juice and brandy for Traditional Sangria

Origins of Sangria

The earliest versions of sangria are believed to have originated more than 2,000 years ago when Romans, making their way through the Iberian Peninsula, planted vineyards along the way. And because drinking water was unsafe, it was often fortified with wine, spices, and herbs.

The earliest versions of what we now know as sangria were made in England and France in the 1800s, and sangria was eventually popularized after its formal arrival in the U.S. at the 1964 World’s Fair in New York.

Despite its global popularity and common association with Spain, there is no official formula for sangria in Spain and locals are more often known to enjoy a drink similar to sangria known as tinto de verano. So while some Spaniards may enjoy sangria, it is a more popular drink among tourists. (source)

Pouring red wine into a pitcher for our homemade Traditional Red Sangria recipe

This recipe is my humble offering to a sangria-loving world.

I’ve tasted, tested, researched, retested, and what I’ve come up with is this easy, 6-ingredient, traditional red sangria that’s got everything I’m looking for:

& Boozy

I think I’m in love.

Though there are many interpretations of what “traditional sangria” is, I’ve found that it typically requires these main components:

Fruit (like apples and oranges)
Orange juice
A sweetener (like brown sugar or cane sugar)
A liquor (like brandy or rum)
Bold, fruity, dry Spanish red wine (like Tempranillo, Garnacha, or other Rioja wine)
& Ice (for chilling)

For this version, I went with brandy because as soon as I smelled it, I immediately thought, “this smells like sangria!” But of course, if you’d rather use rum, be my guest.

Stirring Traditional Red Sangria for a homemade summer drink

This sangria is my new go-to summer drink. It’s:

Slightly dry
& Simple

Enjoy this recipe alongside any of your favorite summer dishes. A few of our favorite pairings include patatas bravasstuffed peppers, veggie burgers, and salads.

If you do give it a try, let us know what you think by leaving a comment and rating it so other readers know how much you loved it. And while you’re at it, take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!

Garnishing Traditional Red Sangria with orange slices
Jar of our refreshing homemade Traditional Red Sangria with an orange slice on the rim

Easy Traditional Red Sangria

Simple, traditional Red Spanish Sangria made with simple methods and just 6 ingredients. The perfect fruity summer beverage that’s adaptable and delicious!
Author Minimalist Baker
Fresh orange wedge on the rim of a jar of Traditional Red Sangria
4.92 from 161 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 (cups)
Course Beverage
Cuisine Spanish-Inspired, Vegan
Freezer Friendly No
Does it keep? 48 Hours


  • 1/2 medium apple (cored, skin on, chopped into small pieces)
  • 1/2 medium orange (rind on, sliced into small pieces, large seeds removed // plus more for garnish)
  • 3-4 Tbsp organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar as original recipe is written)
  • 3/4 cup orange juice (plus more to taste)
  • 1/3 cup brandy (plus more to taste)
  • 750 ml bottle dry Spanish red wine*
  • ~1 cup Ice to chill


  • Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
  • Add orange juice and brandy and muddle again to combine for 30 seconds.
  • Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.
  • Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).
  • Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.



*For red wine, I bought the Albero Spanish Red Wine 2014 Monastrell from Trader Joe’s. However, any fruity, full bodied, somewhat-dry red Spanish wine will do.
*Recipe adapted from a new favorite of mine, Jamie Oliver Drinks Tube.
*Nutrition information is a rough estimate calculated with the lesser amount of brown sugar.

Nutrition (1 of 4 servings)

Serving: 1 cup Calories: 268 Carbohydrates: 21.4 g Protein: 0.7 g Fat: 0.2 g Saturated Fat: 0.02 g Polyunsaturated Fat: 0.03 g Monounsaturated Fat: 0.02 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 10 mg Potassium: 393 mg Fiber: 1 g Sugar: 14.5 g Vitamin A: 146 IU Vitamin C: 33 mg Calcium: 34 mg Iron: 1.1 mg

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  1. aimee says

    Thanks, Dana! Always love looking your recipes UP. I’ve got lots of red wine (wine industry worker bee here) – need to do a disappearing act since I’m moving and don’t want to move *it* .. so making SANGRIA for 4th of July to celebrate freedom, peace & love. xoA

  2. Jessica says

    I made this with rum because we had no brandy on hand. I did not like it. Wish I tasted it before adding the rum because I bet it was good without it.
    Next time I’ll try brandy.

  3. Pat Edelen says

    Three years after the other comments – but I have made this twice in the past two weeks. It is a total winner and perfect for summer cook-outs. Everyone raves about how good it is.

  4. Catherine says

    I’m not sure you can’t keep it more than 48 hours, it should be fine for longer – all you must do is remove any rind-on citrus fruit from the mixture within 8 hours or so, or the oils will leave a bitter taste behind. The brandy fortifies the wine, so it really doesn’t spoil too quickly. I usually divide the brandy quantity into brandy and cointreau.
    Keep refrigerated, add a splash of soda and some ice when serving. Dee-licious!

  5. Lauren Buxman says

    This is my FAVORITE Sangria recipe – I make it more than I should probably admit. I remove the fruit from it after 24 hours so it keeps a little longer in the fridge. SO FREAKING GOOD. Just watch out, it catches up with you quickly!

  6. Frances Workman says

    I’m having a lips and sips party tomorrow night and needed a sangria recipe to dress up the boring red wine. This one looks so simple, I’m going to try it : ) Thanks

  7. Ally says

    This is DELICIOUS! I’ve made it at least three times. One of my good friends is from Spain – there’s a restaurant in Boston we visit often, as it’s the closest thing to authentic Spanish food, and this sangria is better than what they serve there!

    Thanks for this great recipe.

  8. Nora says

    We drank Sangria every night on the beach in Barcelona. They offer it as traditional, which compares to your recipe, or with a sparkling white wine. I search for a recipe hoping to find the best wine to use. I can’t wait to see if I can duplicate the one we loved in Spain. Any idea on what wine to use to make the sparkly version? Thanks

  9. Cindy W. says

    We were in Seville in the summer, 2016, and we drank pitchers of this wonderful, satisfying drink. In one restaurant, they added canned fruit cocktail (I recognized the sad grapes) and even it was delicious. Your recipe is a righteous reproduction that I will enjoy now that I am back in the states.

  10. Kempareddy Amaranarayana says

    I was in Spain for 5 days. Every day I was having Sangria prepared in a traditional way. It is really refreshing and tasty.

  11. Wine Lover says

    Made this for a Christmas party and followed the recipe as written and it was fantastic! My daughter had been to Spain in May and said this Sangria was exactly what she had in Barcelona! It will be my go to for sure!

  12. Cynthia A McLeod says

    Belated thanks for a recipe that had my friends raving and a bit tipsy this summer. I made it multiple times, using different combinations of wine and fruit, and it was always outstanding. “Wait, you MADE this??”

  13. Michael J McFarren says

    None of these reviews that left 5 stars have even made this… They’re all saying it looks good or they plan on making it. Boo

    • Mel says

      That always happens. But we actually made this tonight and it is amazing! We used a $4 tempranillo from Trader Joe’s and yum!

  14. Danielle Harrell says

    This recipe was really good! We used mango infused rum with it instead of brandy, and used about 2/3 cup.

  15. Jessica says

    I love this recipe! I made it with a Spanish Monastrell like you recommended above, but I found one that is vegan and made with organic grapes!! I can’t wait to spice it up with cinnamon sticks and star anise and make this for all my holiday get togethers :)

  16. Leone says

    Your Sangri recipe looks so amazingly simple, but for most recipes making a larger quantity is more complicated than just doubling or tripling the ingredients. So, now I want to make a large batch. What changes would you suggest to make a bathtub full?

  17. Stacey Collazo says

    Made this recipe about a year ago and absolutely loved it!! Came across it again today and you know what that means?! Yup. Siiiip!

  18. gompy says

    I made this drink for Thanksgiving 2016. I was asked to again make it for Christmas eve 2016 and I did.
    I am now asked to make it again for Thanksgiving 2017. I will. I am not using Spanish wine, I am using Carlo Rossi – Burgundi.

    • Weber says

      My first batch was with Rioja. 2nd batch I used a Merlot. It wasn’t as good with the Merlot but still tasty. But if I had to choose, I would definitely stay with the Spanish wines.

  19. Richard says

    This was a terrific recipe! Made it the night before and took it camping! Perfect! Thanks so much for sharping.

    I’m glad I hung in there after reading the opening comments – it was worth it! Meaning: approximately 40% of young people in Spain are unemployed. Catalonia also wants to succeed from the country. So the’re not necessarily doing “it” right, but I get it. You’re in Spain and excited. Most people are excited in a different country! Sounds like a blast!

  20. Freddy says

    Its really helpful. I was wondering what sangria is.. But perfectly introduce by you.. thanks a lot!! Exact ingredients of liquors are well distinguished.

  21. Rae Day says

    Thank you for the recipe! This was wonderful. I used Tuaca (a sweet Italian brandy), a tangerine, and a Honeycrisp apple. We were out of orange juice, so I improvised with an all-fruit no-sugar-added tangerine popsicle. It turned out great – my friend said that should be my secret ingredient every time I make it. Sorry I tossed the bottle before reviewing and can’t remember the exact wine, but it was a Tempranillo in the $12 range. Wonderful! thank you again

  22. Robin hall says

    This is the best basic sangria recipe i have tried, and i made it a couple of different ways! I tried grand marnier instead of brandy and it was extra fruity.

  23. Mary says

    Has anyone ever made this recipe ? Lots of reviews from people who say it sounds great, looks like a good recipe etc.

  24. Layla says

    Whoa!! I was never one for Sangria, but lately I’ve been trying it at restaurant only to find they add no fresh fruit, so imagine the disappointment on my face when it arrive to my table. I am currently watching the RHOD (something I usually don’t watch) and they were drinking sangria, so I thought I’d look up a recipe and came across yours!!

    Luckily my daughter just had asked me to buy OJ, so I had that and everything else on hand(including only one bottle on Spanish wine that to my wine club membership), so it seemed that the stars were aligning and telling me to Make. The. Wine. so make the wine I did and WOW!! Just took my first sip and before enjoying the rest I wanted to leave you and everyone else a comment noting how delicious this is!!

    *I didn’t have an orange on hand, but had a cantaloupe, so cut it up and added that instead. I would imagine if I had an orange it would have been even more flavorful.

    Thanks for the recipe and happy Sunday to me!

  25. Mary Buck says

    Question: My sister is coming for a weekend visit and she will be the only one drinking this. How long will it last in a pitcher; should I make an entire batch or just smaller amounts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! It lasts in the fridge up to 48hrs, though best when fresh. Probably best to do smaller amounts!

  26. Sharee says

    How would I make this in bulk (particularly 6 litres)? Do I just multiply everything to get the desired quantity?

  27. Susan says

    I am not a Sangria drinker at all. Even when I was in Spain – – nope, not even one sip. I had this at a friend’s party last summer, and then again about one month ago, and loved it. Asked her for the recipe and am making it for my niece and her family this week. She adores Sangria – – so I know she will love this too. Thank you.

  28. Patrick says

    This recipe would be acceptable if and only IF it didn’t mention to serve it right after making it. How much flavor do you think you can get from an apple right after putting it in wine? Sangria must sit in the fridge at least overnight and NEVER…NEVER put ice in a red wine, what a crime.
    If you marinate your fruits overnight not only do you get more flavor but also the alcohol level rises due to the sugar from the fruits. This drink is not be be drank lightly as you will get drunk very easily with it (been there, done that, got the Tshirt).
    French Chef

    P.s. Try 1/2 to 1 banana sliced up.

  29. Carlos says

    The traditional sangría requires some time for the fruits to release its juice and slowly mix with wine and liquor, sonfor a really good sangria you have to prepare it the day before you drink it.

    Also, although cheap wines are used often, using mid priced wines is recommended.

    There are other wine+something mixes in Spain but except for sangria all others are made to mask a bad cheap wine taste. Don’t make same mistase with sangria and you will enjoy the real one.

  30. NIKKI says

    A m a z i n g! I’m drinking it right now. I used the brandy as suggested and it’s perfect. The only difference is I added some canned peaches and mangos to the fresh apples and oranges. Perfect drink for an afternoon summer in south Florida! Thank you so much.

  31. Joanne says

    Made this today with a sweet red so I left out the sugar! It was fabulous! Can’t wait to make more tomorrow!

  32. Charlie says

    Just got home from Spain a few days ago and was really missing the sangria. Found your recipe, which was super easy to make with minimum ingredients, gave it a shot and voila! It tasted almost exactly the same as some of the sangria I had over there. I did add a little bit of sprite as well. Thank you for this!

  33. Kathryn Vaughan says

    Made this the other weekend with some cheap red wine that we would never of frank on its own. This recipe is amazing, we’ve tried it a few times since and every jug has been a success.

  34. Kat says

    I have two sweet red wines to use instead of dry wines – is that okay? Should I omit some sugar? Also, what do you think of using hard ginger beer instead of orange juice? Bad idea?

  35. Kelly says

    I’ve made this sangria the past two weekends for parties, and it was a HUGE hit! I live in Germany, so I used a German red wine. I didn’t have any brandy or rum, but I did had some German apricot liquour, and it was SO yummy! It was fun to put a German spin on a Spanish drink – but I served it in my sangria pitcher from Spain. :) I made it early in the day, and let it sit in the fridge for several hours, so it was nice and cold for the parties. Everyone who tried it loved it. I’ve shared the recipe many times!

  36. Korwin Kendrel says

    I made this today with some modifications and it was great, just replaced apple with sliced organic strawberries and added some sweet organic red grapes. Should have sliced them in half, but the strawberries were beautifully soaked with the red wine. Used Italian Sangiovese and instead of brandy I used Bourbon (Larceny) and named it American sangria. Everybody loved it!

  37. Michelle says

    This looks easy but I’m worried I’ll mess it up. Could you clarify what you mean by “muddle”? Am I suppose to crush the fruit as I mix?

  38. Tia says

    This looks so wonderful! I love the pitcher you used. If you don’t mind, where did you get it? I’ve been looking for one like it!

  39. Beth Iavasile says

    I just made this to take to a dinner party in a few hours!!!! Super easy, and although I have had Sangria many times (some in Spain) I have never taken the time to learn to make it myself….. WHY NOT??? It was super easy, and although I have not shared it with the others yet, it definitely passes me “quality control” test! I made it exactly as the recipe ~ well, triple though ;-)))) and I’m going to add the ice when I transfer it to the serving pitcher. Thanks for this!!! Next time I am invited to a party I’ll say “I’ll bring the Sangria!!!!” :-))))

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily! I’d say that will be delicious! But if you want to make sure, I’d recommend adding and tasting as you go to reach the flavor you like! Good luck!

  40. Sarah says

    I really liked this recipe. I have never made sangria before and it was super easy. However, I used a whole apple, a whole orange, and added in some grapes, though this may be too much fruit for some (I suggested adding half the apple/orange like the recipe above says and then add more if you want more). I used Stella Rosa – Red as the wine and used Spiced Rum instead of brandy. Was super delicious. Will definitely be making this again.

  41. irene klassen says

    So glad I found you, making this tonight for my Herbed leg of Lamb dinner. Coming to you from British Columbia, Canada. Hopefully I remember to take a pic.

  42. Jennifer says

    As I write this, I have a gallon pitcher of this waiting for me. I’ve made this sangria at least 10 times now, and I am so in love with it! My mom tells me that it tastes just like what she drank all over Spain. Thank you so much for this!

  43. Anne Donohoe says

    My Aunt gave me the perfect Sangria recipe years ago and I’ve passed it on to my children. It heralds the beginning g of summer each time I take out the punch bowl. My mum made it for my Hen night when I got married 45 years ago and it never fails to impress. Unfortunately the secret ingredient is just that ….secret. I tried to replace it with Pimms on a few occasions but my guests were having none of it.

  44. Mike P says

    Fantastic!! We made this for a family reunion and it was a tremendous hit. You can’t believe how many people asked for the recipe. We used Apricot Brandy and made it the night before. It was chilled overnight and put out with a bowl of ice next to the dispenser for adding, if wanted.

  45. Adriana says

    This is very similar to a recipe taught to me by my Spanish sister from another mister. The only differences are that we always include sliced lemons along with the oranges and apples, plus we throw in whatever fruit looks good (my favorites are firm plums and nectarines.) We use pomegranate syrup, think Torani or Monin, instead of sugar. And top it all off with a splash of something fizzy, usually mineral water or San Pellegrino Aranciata.

  46. Wendy says

    Is it OK to keep it chilled longer than 48 hrs without the ice? I can’t drink that much sangria by myself. I find it a treat after dinner. Thank you.

  47. Joanna says

    This recipe is perfect. Having recently returned from a Spanish holiday where I drank copious amounts of authentic Spanish sangria, I was keen to have a go at making it myself for a barbecue today. It went down a treat with my guests and I loved it!! I just added a tiny bit more orange juice & a spoon more of sugar.

  48. Jennifer Ryan says

    Vancouver BC having its short hot spell. Made this tonight substituting local peaches and strawberries for the apple. (Kept all the oranges though) Moderately priced spanish red and moderately priced brandy. Delicious.

  49. Dreas says

    We’re having a heat wave here in CT.
    Invited friends to spend the afternoon & have dinner.
    What to serve to drink? I know, Sangria!! Summery & refreshing.
    Thank you, Dana, for this delicious recipe.
    We all enjoyed the Sangria. We used spoons to eat the wine soaked fruit. It looks so pretty in the glass pitcher.
    Our friends just left raving about the Sangria.
    Nice way to survive a heat wave.

  50. Sarah Anne says

    This is just the best sangria recipe. I initially made it without OJ and had to run out and grab some because it was so boozey strong (I used white rum) and needed that sweet juice balance. So incredible – thanks for sharing!

  51. Sanchit says

    100% Legit, felt like I was back in Barcelona, this tastes exactly like what I want every Sangria to taste like ever. Thank You!

  52. Alicia says

    Can anyone please suggest a specific Brandy…and maybe a great wine. I’ve never made it and don’t even know where to start….thanks!

    • Avatar for Dana @ Minimalist BakerJohn Shultz says

      We picked up a bottle of Christian Brothers brandy, which was great for this recipe. For wine, almost any Garnacha or Tempranillo will be great. No need to go spendy on it – somewhere in the $8-$12 range is great!

  53. mary says

    Made this last night on a warm summer evening and it was a hit! So easy. I made it with a rose instead of red and will try a white next time.

  54. Alicia says

    Delicious. Just what sangria should taste like and so easy to make! I’ve made it twice for dinner parties and always get compliments and recipe requests.

    I added a dash of cinnamon once for a wintery version and it was perfect.

    Thank you!

  55. Mary Jo says

    Nice site Dana!
    We just purchased a rather blah Pinot Noir. It’s drinkable, but weak for a Pinot.
    I immediately thought of Sangria and your recipe popped up on google.
    You had me at “traditional”… I just made it and it’s wonderful!
    Thank you!

    ps: I only had blackberry brandy on hand, but I think I’ll stick with blackberry in the future as it’s pretty yummy ;-)

    • Laura Williams says

      That’s what I was going to try, thanks for letting us know the blackberry Brandy tastes good in this recipe.

    • Nancy Ogden says

      Pinot Noir is only red I can drink. Is that what you used for the sangria recipe? I could drink it wout getting a migraine!thanks Nancy o

  56. Laura says

    Looks fantastic! I plan on making this tonight. Just curious, if I’m using rum instead of brandy, would you recommend using the same amount of rum as you would brandy?

  57. Annie says

    Hi, Dana – I definitely need to try this soon! I love the short recipe list – most sangria recipes seem too complicated for my taste. Quick question – what would you recommend using in place of brandy? Thank you :)

  58. Lincoln says

    Good set of ingredients, should be good as a drink. Thought I would add a few comments on Sangria like drinks in Spain to give you readers a bit more background:

    Spanish wines tended to be strong, and I mean strong. So as you rightly say the best wine for a Sangria is strong wine. I often go for the cheapest, as it should be something you can cut with a knife.

    As they are strong there are quite a few drinks out there that are a way of making a lighter drink, both in terms of flavour and alcohol content, of the strong wine. Here are a few examples:

    Vino con gaseosa.
    Gaseosa is a lemonade, bit like 7-up or Sprite. Mix half and half with red wine. Very common at a meal time in many Spanish bars.

    Wine and Coca-Cola. Often drunk at parties. The wine keeps you happy, the Coca-Cola keeps you awake!

    Wine, fizzy orange, fruit and ice. Yes of course you can tart it up with spirits and in a bar that is probably how it would come. At home though, 50% wine, 50% fizzy orange, lots of ice and some fruit.

    Wine and peaches in syrup. Just open a tine of peaches in syrup and pour into the wine. Serve in a large bowl with a ladle. It goes down far too well, must be the syrup from the peaches. This one should have a health warning.

    Secret of them all, strong red wine.

  59. monica says

    Oh, this sangria looks delicious and so pretty! :) I’ve never made it before, but I am a fan so it would be dumb for me to not try this out at home.

  60. Victoria says

    Hi Dana! I live in Valencia, Spain, and here we add almost every fruit we can find to the sangria (peaches, strawberries, lemons…). We also add a mixture of liquors, which may not be the wisest thing, but sangria is usually drank to get drunk. The best part of drinking sangria is actually eating all the soaked fruit :) Oh and finally, we usually chill the sangria instead of adding ice, so that all the flavours are allowed to develop during the chilling time and so that the sangria doesn’t end watery! xx

      • Tony D says

        I would suggest making ice cubes ahead of time using the same wine. This way when added to the drink, it won’t water down the flavor as much. And you get more wine in your glass :)

    • J Segovia says

      As a sangria amateur aficionado, I always thought it required some fermentation time to let the fruits blend in. But I’m just guessing.

    • Theresa Sanchez says

      How is it when you don’t add liquor to it. I wanted to make it with fruit, citrus and sugar and of course the wine.

    • Toni says

      Hey y’all…here in NORTH CAROLINA we make something very simular to this…..bt we call it P.J.

    • Dr. varsha dsouza says

      Hi, during my visits to Spain I was introduced to sangria and since then I am stuck to it! I prefer to try it in local pubs. I observed the preparation. Kiwi, grapes, oranges and peaches were crushed together without their skin. I don’t like cut fruits in sangria. When I made it at home, I followed it exactly and kept it for soaking and chilling. I had used India’s Goan port wine alongwith rum but I think Spanish wine. Tasted heaven!

  61. Kathryn - The Scratch Artist says

    My sisters favorite drink. Gotta make this for her. Photos are crazy enticing!

  62. Lindsay @ A Runnaroundd Life says

    Yum! This is so perfect. Thank goodness it’s hot all the time in FL, so I can make this baby year ’round! :)))

  63. Amanda @ Sweets and Greens says

    I don’t drink very much but I had a dream about making the most delicious pineapple and mint mojito (I don’t even know if that’s what goes in a mojito?!) and then I wake up to this. I think I’m going to have an arrival for spring party in a month and serve this sangria and some mojitos. Iv’e pinned it already!

  64. Gluten Free Babe says

    Yum! I love sangria. I never order it because it’s always too sweet – so this recipe looks perfect for me. I can’t wait to try it. I have some good red wine at home just begging for it. Thx again for the inspiration :)

  65. Mary P. says

    YUM!!!! My absolute favorite drink and this looks fabulous. Definitely have to try this for summer ASAP. Check out my blog if you get a chance :)

  66. My Dish is Bomb says

    The Europeans are better at so many things than us! If only we all closed shop for a couple hours in the afternoon for a siesta. Love brandy and sangria it’s my favourite combo!

  67. Sydney | Modern Granola says

    I’ve always been curious about what real sangria tastes like, and now I know I can trust your recipe to be closer to the authentic Spanish version. It looks so refreshing and delicious!
    xx Sydney

  68. Heather says

    Your pictures are amazing! Looking forward to trying this recipe when my best friend comes to visit!

  69. Cristina @ I Say Nomato says

    I’m always intimidated by sangria, I don’t know why! It’s so delicious, it’s one of those things that always tastes better when someone else makes it ;) I’ll have to give this a try though, you make it look so easy!

      • Tressa says

        I’m making this Sangria for my annual summer luncheon. I made it last summer and my friends and family loved it. Great summer drink. Thank you

  70. Tom @ RYG says

    My wife says I’m a incredibly cranky man. But maybe when I’m working, if she brought me this drink I’d be a bit happier, you never know!! I will be sharing this recipe with her. I mean, I’m just ripping out drywall and putting in insulation and she keeps to sip something like this by the pool with the kids. Go figure. Lush is just the right word for this perky drink. Thanks Dana!

    • Shelly Conner says

      Delicious recipe. Added a bit of triple sec which is sweet and left out all sugar. After 30 minutes in the fridge it was perfect. Also used an apple, a peach and strawberries for some tartness. I did not have oranges.

  71. Kerstin says

    Oh my gosh you’re the best! I came home from Spain 1 week ago and was craving some Sangria ever since . This recipe sounds super easy and yet the Sangria looks amazing – will give this ago very soon :)

    Love, Kerstin