Sangria is a classic party drink for the summer-- perfect for every occasion. Today there are all sorts of twists on the classic Spanish sangria recipe, from white peach and mint sangria to cava sangria, there really is a sangria recipe for all tastes!
But we like to stick to the classics, and in Spain, it is this classic Spanish sangria recipe that you'll find on menus throughout the country. It’s easy to make, inexpensive and very refreshing. It is a good punch for a large party, and by adding or subtracting soda water or lemon soda, you can make it as strong or as weak as you’d like.
Although you may be tempted to make this with the cheapest red wine you can find, resist that temptation! If you would not drink the wine on its own, don’t put it in the sangria. Not only will it taste better if you follow this advice, it won’t cause a hangover the next day!
This classic sangria recipe is also a great base for adding additional fruits to change the flavor slightly. Try it with diced pineapple, clementines, and pears!
- 2 (750 ml) bottles red wine – any type, though Spanish tempranillo is a safe bet!
- 2 (12) oz cans 7-Up or any lemon-lime soda (you can substitute soda water for a low calorie and low sugar version)
- 2 oz triple sec
- 1/2 cup brandy
- 1/2 cup sugar, (more if you like a sweeter drink, and less if you prefer a low sugar version)
- 1 orange, Sliced
- 2 lemons, Sliced
This classic Spanish sangria recipe makes 6-8 servings for party-goers.
First, slice the orange and lemons about 1/8 inch thick. Place them in a large punch bowl (or the largest mixing bowl you have). Add 1/2 cup of sugar and let the fruit sit in the sugar for about 10 minutes, just long enough so that the fruit releases its natural juices. Add the wine and mix thoroughly to dissolve the sugar.
Add the Triple Sec and the Brandy and stir.
(If you are making this ahead of time, don’t add the soda until your guests are about to arrive.) Add the 2 cans of soda and stir. Taste for sweetness. If needed, add more sugar, or soda. Make sure that the sugar is completely dissolved.
If you are serving from a bowl, add lots of ice to the bowl to chill completely. If you are serving in pitchers, put lots of the ice in the pitchers and then pour the sangria over the ice.
Sangria is always best when left macerating overnight in the refrigerator. Just don't add the carbonated beverage until right before serving!