I’m not sure I can think of a better way to show up at a party than with a pitcher of sangria in hand. It’s become my signature drink, and I love that it gets better with age. I hope you can enjoy this antioxidant-rich sangria recipe this summer, and remember that you can experiment with different fruits and wines to make it your own.
The Wine
Since I always make my sangria as a big batch, I buy those big glass bottles of Burgundy or similar that you can get at the grocery store. I like to pick out a couple different ones and mix them all together. They’re cheap, but it doesn’t matter because you change the flavor so much with the fruit. I think red wine always makes the best sangria, but I’ve made some decent peach and white sangria too. There’s just something about the red though.
The Fruit
You can put in whatever fruit strikes your fancy, but I always start with oranges, lemons, and limes. In addition, I usually put in peaches, cherries, strawberries or blueberries (I put a TON of fruit in my sangria). Go with whatever is in season and fresh. Cut everything up into medium size chunks. Cut the orange, lemon, and lime into wedges and squeeze the juice out of each one before you drop them in (it helps force the flavor out).
The Kick
In addition to the red wine, I like to add some Peach Schnapps or Triple Sec. My personal favorite is Peach Schnapps because it makes it a little sweeter, but Triple Sec is good too if you want a more citrus-ey and tart flavor. Other options are brandy, cointreau, or rum.
The Bubbly
Bubbles in sangria are optional, but I think it’s the perfect touch at the end. I like simple, plain club soda because it has the best fizz.
The Important Part
Always mix up and chill sangria 24 hours prior to drinking. You have to give the fruit time to release all the juices into the wine. I store mine in big plastic jugs. You can buy reusable ones at Walmart or Target. I like the kind with a screw-on cap and a big opening so I can get the fruit out when I’m ready to serve it.
Laurel’s Rockin’ Red Sangria
1 big bottle red wine
1 cup peach schnapps
1 lemon
1 lime
1 orange
1 peach
1 bunch of cherries
½ tin of strawberries and/or 1 tin blueberries
Club soda
A full day before your party, pour the red wine into a plastic jug or container that you’ll store it in (something with a cap). Add in the peach schnapps, lemon, lime, orange, peach, cherries, and strawberries or blueberries. Make sure to give a gentle squeeze to each of the lemon/lime/orange wedges to release the juices. Put the cap on your container and store it in the refrigerator. Every 6 hours or so, take it out and give it a stir or shake to help release more flavor. When you’re ready to serve it, fix up a glass with ice and a splash of club soda. Pour the sangria on top and you’re ready to go. If no fruit made it into the glass, spoon some out to top off your drink.
Note: Feel free to double, triple, or quadruple this recipe for a party. I always do!
{ 9 comments… read them below or add one }
My kitchen counter is famous!
I can say that I have had Laurel’s red sangria and it is delicious! I love the addition of club soda.
Thanks for the post!
Cecily
Thanks Cec! I just might have to make some more this weekend.
Wow, that looks great. I will have to try this before summer is over!
Thank you Devon! Let me know if you like it.
I’ll have to try this delicious recipe! Thanks for sharing.
im not really an alcohol drinker.. my one question is: is it sweet?
This is definitely the best sangria I’ve ever had. Thanks for posting the recipe!
@tess – It’s a little sweet from the fruit and schnapps, but not overly sweet. The wine you use would make a difference, and you could easily make it sweeter by adding sugar or agave.
Thanks Melanie! What a sweet comment. I do love my sangria, and this is the perfect time of year to drink it.
BTW, I often buy those super affordable glass jugs of wine that are on the bottom shelf at your grocery or liquor store. There’s a basic Burgundy that I buy almost every time. It makes a nice big batch and the dry-ness works well with the sweetness of the fruit and schnapps.