How to make a sangria?

How to make a sangria?

Sangría is an irreplaceable drink for hot, not only Spanish evenings. Its name comes from the word “sangre” or “blood”. There are countless recipes for sangría. In any case, they rely on a good combination of fruit and wine taste. How to make a sangria?

The recipe for classic sangría uses only red, dry wine. Sparkling water is still needed. In Spain, the so-called gaseosa or popular lemon flavored soda water. It is worth knowing that we can make a similar drink based on white or sparkling wine, not necessarily dry. Then we will be dealing with sangría blanca or sangría de cava.

Recipe for the most popular Spanish punch

  • Preparation time 15 minutes
  • Cooking time 5 minutes
  • Waiting time 3 hours


  • 1.5 liters of dry red wine (2 bottles)
  • 1 green apple (approx. 200 grams)
  • 1 red apple (approx. 200 grams)
  • 2 medium oranges (approx. 200 grams)
  • 2 peaches (about 180 grams)
  • 1 lemon (approx. 100 grams)
  • 500 ml orange juice
  • 4 tablespoons of sugar (approx. 60 grams)
  • 200 ml brandy (or other alcohol)
  • 660 ml Fanta, Sprite or other carbonated drink
How to make a sangria?


To begin with, we must find a vessel in which we will prepare Sangria. It can be a pot, a large bowl or a jug.

It’s important that the size fits all ingredients and fits into our fridge. If you want to prepare Sangria for a smaller number of people (from one bottle of wine), divide all the ingredients in half.

Pour half a glass of water (120 milliliters) into a small pot, then pour 4 tablespoons of sugar into it. You can use white or brown sugar. Heat it on a small gas and mix until the sugar dissolves. When this happens, turn off the gas and leave the resulting syrup to cool.

Pour half a liter of orange juice into the bowl. It’s best to use non-concentrated juice.

We deprive the green and red apples of the seed socket, and then cut into cubes. And then throw it into the bowl.

We deprive peaches of stones. We peel the peel skin and then cut it into small cubes. Add the peaches to the bowl.

Cut the oranges into slices and throw them into the remaining fruit.

Cut the lemon into halves and squeeze the juice into a bowl with our fruit and orange juice.

Pour sugar previously dissolved in water into the bowl.

We pour two bottles of dry red wine.

Mix thoroughly and leave in the fridge for at least 2-3 hours. A larger number of hours in the fridge will have a positive effect, if you can prepare and put it in the fridge 5 or 6 hours earlier – do it.

After 2-3 hours, the fruit should go well with wine, and we can proceed to the final stages of preparing the sangria, which should be done just before serving.

Pour brandy, cognac or other high-percentage alcohol that we like – e.g. whiskey – into the drink. Alcohol in Sangria should only add aroma, it should not be very noticeable. Its quantity is very individual and depends on your personal preferences.

We add two cans of gaseosa, a sweet carbonated soft drink, to the drink and mix. In Spain, Gaseosa, Fanta, Sprite or other lemon and orange drinks are most often used instead. Sometimes carbonated mineral water is also used.

Sangria is great on hot summer days and evenings. In Spain, it is usually served as a drink for lunch or dinner.



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