Red Sangria

July 20, 2010 by Ali

Summertime = Sangriatime. :-)

So for a happy hour with some friends at my place last week, I decided to put some fresh fruit to use and make some yummy pitchers of sangria for everyone to enjoy on the deck! Unfortunately, though, our crazy Midwest weather kicked the temperature over the 100 degree mark that day. So we ended up enjoying a lovely evening together…in the air-conditioning. :-)

But the sangria still rocked! This happened to be the one day of the summer that I somehow didn’t have fresh berries in the fridge. So ended up just going with oranges, lemons and limes…and it was great!! Since I ended up making a double-batch for the size of our group, I actually combined a bottle of Merlot with some boxed wine we had leftover from a wedding. But hey — that’s the joy of sangria! With all of the other yummy flavors in there, you don’t need a really expensive bottle of wine to make good sangria.

Anyway, this batch ended up being a stellar success. My friends all gave it rave reviews — even without the addition of sugar. I tend to find that the longer you let it sit in the fridge, the less sweetener you need and (of course!) the more fruity the flavor. Yum.

So grab a bottle of wine, whatever fruit you have on hand, and have fun creating your own batch! All the better when enjoyed with good friends. :-)

Red Sangria

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4-6 servings


  • 1 bottle (750 ml.) of any dry red wine (I used Merlot)
  • 3 oranges, two sliced and one for juicing
  • 2 lemons, sliced
  • 2 limes, sliced
  • 2 Tbsp. sugar (optional - I left it out)
  • 1 cup gingerale, club soda, or lemon-lime soda
  • 1 shot brandy


Stir together the wine, orange juice, sugar, and brandy in a large pitcher until the sugar is dissolved. Then add in the orange, lemon and lime slices and stir briefly to combine.

Refrigerate the pitcher and let it sit, preferably 8-12 hours for the juices to meld.

Just before serving, stir in the gingerale (or club soda, or lemon-lime soda) until mixed. Then serve the sangria poured over ice, either strained or served with the fruit slices.

Ali’s Tip:

Fresh berries (or even frozen) are also a wonderful addition to red sangria! Just be careful (at the recommendation of my friend, Lisa) not to add sliced strawberries in more than a few hours beforehand, as they can turn soggy and watery.

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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11 thoughts on “Red Sangria

  1. I put a drained can of pineapple chunks, a bag of frozen raspberries and about 6-8 sliced strawberries in my sangria. I also slice a lemon, lime, and an orange. Then I put in 1/4 c. triple sec, 3/4 c. brandy and 3/4 c. peach schnapps. So tasty after a few days in the fridge.

    - Cindy

  2. The best red sangria in KC is at Spin! Pizza of all places. They use sugar-coated frozen grapes as ice cubes. Yum!

    - Kelly

  3. I love Sangria, a great summer drink.

    - Debbie

  4. I speak as one of those happy houseguests – it was great! Can’t wait for sushi night to try out the newest recipes!

    - Ally

  5. Totally making this tonight! We’re doing “Spain day.”

    - Sarah from 20somethingcupcakes

  6. I love red sangria, but haven’t tried to make it myself. You’re recipe is getting bookmarked right now. Thanks.

    - Michelle

  7. OMG I love Sangria! This looks awesome!

    - Maggie @ Vittles and Bits

  8. I love sangria! I like to keep it in the fridge for about a week, it gets all of the fruit flavour! So good.

    - Holly

  9. I couldn’t agree more! :) The perfect fresh drink for summer!

    - ali

  10. Oh, goodness — there’s nothing better than a carafe of sangria on a hot summer day. And I love when it ends up being is the refreshing, boozy equivalent of an icebox dinner!

    - The Nervous Cook