Sangria Recipes

All About Sangria

Sangria originated in Spain and Portugal as a party beverage and is traditionally served as a cool, refreshing summer beverage. Europeans do not typically order Sangria at the bar if they are not in a party atmosphere. Doing so, would betray your tourist status, no matter how fluent your Spanish or Portuguese. Bars and pubs that serve Sangria during the day or all year round are typically those that cater to tourists.

Sangrias are made with inexpensive wines. Rioja, a traditional Spanish red made from grapes grown in the Spanish region of Rioja, is the most popular type of wine used. White wines are used to make Sangria Blanco. No matter which type of wine you have selected, the full flavor of the Sangria comes from the marinating of fresh fruits in the wine. Sangrias are best when the fruits are allowed to marinate overnight for a full infusion of flavor. The fruits selected should be those that lend themselves well to the color of wine you have chosen. For example, Sangria Blanco works well with kiwis, peaches, melons and mangos. Reds partner well with raspberries, strawberries, and oranges. Many Sangrias also include some type of club soda and other alcohol such as rum, triple sec, brandy or vodka.

The following are some tasty Sangrias that I really enjoy. Half the fun of enjoying Sangria comes from the satisfaction gained in knowing that you made it yourself. Because they are relatively easy to make, you can host a great Sangria party for your friends and serve a variety of these sweet, fruity beverages. All you need is enough pitchers and glasses. Salut!

1 bottle dry, white wine

½ cup triple sec

¼ cup citrus or berry flavored vodka

¼ cup fresh lemon juice

¼ simple syrup (see next recipe) **

¾ cup blueberries

¾ strawberries (hulled and sliced)

¾ raspberries

½ cup pineapple chunks

Combine all ingredients in a large glass or ceramic container and stir well. Refrigerate at least 4 hours or overnight.

Simple Syrup **

1 cup sugar

1 cup hot water

In a small bowl, glass or empty, clean wine bottle, combine sugar and water. Stir or shake until dissolved. Allow to cool completely before using.

1 bottle Moscato d’Asti

1 cup peach nectar

¾ crème de peche (peach liqueur)

½ cup lemon juice

2 peaches, pitted and sliced

1 lemon, cut into half wheels

Combine all ingredients in a large ceramic or glass container and stir well. Refrigerate at least 4 hours or overnight. Garnish with peach slices.

1 bottle dry white wine such as Riesling

2 tsp. Midori melon liqueur

2 cups peeled, seeded and cubed fresh watermelon

2 kiwis, peeled and sliced

1 lime, thinly sliced

¼ cup sugar

Combine all ingredients in a pitcher and stir, crushing some of the fruit with a spoon. Cover and refrigerate for at least 12 hours or overnight before serving. Must be used within 4 days of making. Serve over ice, including some of the fruit.

1 bottle red wine

½ cup citrus vodka

½ cup Cointreau

¾ cup pineapple juice

2 oranges, cut into quarters

1 lemon, cut into half wheels

1 lime, cut into half wheels

7-Up, as needed

skewered fruit for garnish (e.g. pineapple chunks, grapes)

Combine all ingredients except 7-Up and skewered fruit in a large ceramic or glass pitcher and stir well. Cover and refrigerate for at least 4 hours or overnight. When ready to serve, strain Sangria into a cocktail shaker with ice. Shake vigorously and strain into chilled glass. Top with 7-Up and skewered fruit.

1 bottle dry, white wine

2 cups fresh orange juice

½ cup triple sec

1 green apple, cored and sliced

1 cup red and green grapes, cut in half

¼ cucumber, peeled and sliced

1 lemon, cut into wheels

1 lime, cut into wheels

1 liter 7-Up

sage leaves for garnish (optional)

small grape clusters for garnish

Combine all ingredients except 7-Up and garnishes in a large ceramic or glass container and stir well. Cover and refrigerate for at least 4 hours or overnight. Pour into chilled glasses about ¾ full. Top with 7-Up. Garnish with 1-2 sage leaves and small grape clusters if desired.

1 bottle dry white wine

¾ cup coconut rum

½ cup vanilla syrup (such as Monin)

1 peach, pitted and sliced

1 orange, cut into half wheels

1 cup pineapple chunks

½ cup black cherries, pitted and halved

7-Up as needed

Combine all ingredients except 7-Up in large glass or ceramic pitcher and stir well. Cover and refrigerate at least 4 hours, but best if overnight. Serve over ice and top with 7-Up.

2 cups red wine

2 cups frozen fruit (i.e. peaches, berries, apples, grapes, pineapples)

1 cup simple syrup (see recipe above)

½ cup Cointreau

Fresh fruit pieces

½ cup 7-Up

Combine all ingredients in blender with 1 cup ice. Blend until smooth. If a thicker consistency is desired, add more ice and blend again. Pour into chilled cocktail glasses and garnish with fresh fruit.

2 bottles Spanish red wine

¼ cup sugar

1 red apple, cored and sliced

1 green apple, cored and sliced

1 orange, cut into wedges

1 peach, cored and sliced

1 banana, peeled and sliced

1 mango, peeled and sliced

1 cinnamon stick

12 cloves, stuck into apple and orange pieces

1 ½ liters of 7-Up

Combine all ingredients except 7-Up in large ceramic or glass container and stir well. Cover and refrigerate at least 4 hours (best if overnight). Just before serving, add 7-Up. Serve over ice garnished with additional fruit.

1 ½ cup blueberries

¾ cup simple syrup (see recipe above)

1 bottle red wine

1 cup pomegranate juice

¼ cup cognac

¼ triple sec

1 orange, cut into half wheels or thin wedges

In saucepan, combine blueberries with simple syrup over low heat. Cook, stirring constantly until the blueberries start to discolor and the syrup starts to thicken, about 5 minutes. Set aside. Combine the remaining ingredients in a large ceramic or glass container. Add blueberry mixture (juice and berries) and stir well. Cover and refrigerate at least 4 hours. Serve over ice.