Sangria vermelha
Red sangria is Spain's easy, crowd-pleasing pitcher drink: a bottle of dry red wine loosened with brandy and orange liqueur, sweetened just enough, and steeped with fresh orange, lemon, and apple. A few hours in the fridge lets the fruit perfume the wine and softens its tannins, so it drinks smooth and juicy rather than boozy. Topping each glass with sparkling water at the last minute keeps it lively and cold instead of flat and heavy.
Slice one orange, one lemon, and one apple into a 2-litre pitcher, add 2 tablespoons sugar, 60 ml brandy, and 60 ml orange liqueur, then muddle gently and let the fruit soak for a few minutes; pour in a chilled 750 ml bottle of dry Spanish red such as Rioja or Garnacha, stir until the sugar dissolves, and refrigerate at least 2 hours so the flavours marry; just before serving, fill glasses with ice and top each with a splash of chilled sparkling water or lemon-lime soda.
- Use a dry, fruit-forward Spanish red like Rioja or Garnacha, not your priciest bottle but nothing you would not happily sip on its own.
- Chill 2 to 24 hours for the best flavour, but strain out the citrus by the 24-hour mark so the pith does not turn it bitter.
- Keep it cold and lively: add the ice and sparkling top only at serving time, never in advance.
Equipment
- Large pitcher (2 L / 2 qt)
- Cutting board
- Paring knife
- Long stirring spoon
- Wine glasses
Ingredientes
Wine and spirits
- 750 ml Dry Spanish red wine (Rioja or Garnacha), chilled
- 60 ml Spanish brandy
- 60 ml Orange liqueur (triple sec or Cointreau)
- 25 g Granulated sugar, adjust to taste
Fruit and to finish
- Orange, half sliced into rounds, half juiced
- Lemon, sliced into thin rounds
- Apple, cored and cut into small cubes
- 240 ml Sparkling water or lemon-lime soda, well chilled, to top
- Ice cubes, to serve
Modo de preparo
- ETAPA01
Wash the orange, lemon, and apple. Cut half the orange and all the lemon into thin rounds, and cut the apple into small cubes, discarding the core. Juice the remaining orange half and set the juice aside.
- ETAPA02
Add the sliced orange, lemon, and cubed apple to the pitcher along with the sugar, brandy, orange liqueur, and reserved orange juice. Press the fruit lightly with the back of a spoon to release some juice, then let it sit a few minutes so the sugar starts to draw out flavour.
- ETAPA03
Pour in the full bottle of chilled red wine. Stir well for about a minute until the sugar has fully dissolved and no grains remain at the bottom.
- ETAPA04
Taste and balance: stir in a little more sugar if the wine is very dry, or a splash more orange juice if you want it fruitier. Keep it slightly less sweet than you want the finished drink, since the soda topper adds sweetness.
- ETAPA05
Cover the pitcher and refrigerate for at least 2 hours, or up to 24 hours for a deeper, fruitier flavour. If keeping it longer than a day, strain out the citrus first so the pith does not turn it bitter.
- ETAPA06
Fill wine glasses with ice and spoon a little of the soaked fruit into each. Ladle or pour the chilled sangria over, then top each glass with a splash of sparkling water or lemon-lime soda for a fresh, lively finish.
Make ahead
This is a make-ahead drink by design. Build the pitcher (everything except the ice and sparkling top) up to 24 hours before your party and keep it covered in the fridge; 4 to 8 hours ahead is the sweet spot for flavour. Just before serving, add ice and finish each glass with chilled sparkling water or soda.
Storage
Store covered in the fridge for up to 2 days. Strain out the citrus after the first 24 hours so the pith does not make it bitter; the apple can stay in. Add ice and the sparkling top only to each glass at serving, never to the whole pitcher in advance.
Variations
Sparkling cava sangria
Reduce the still red wine to half a bottle and top the pitcher with 375 ml of chilled Spanish cava just before serving for a fizzier, more festive drink. Serve immediately so it stays bubbly.
Alcohol-free sangria
Swap the wine for 750 ml of chilled unsweetened red grape juice mixed with 120 ml pomegranate juice, drop the brandy and liqueur, and skip the added sugar. Add a squeeze of lime for balance and top with sparkling water.
Summer peach and berry
Add a sliced ripe peach and a handful of halved strawberries and raspberries along with the citrus. The extra fruit gives a softer, sweeter profile that suits warm-weather serving.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
What is the best wine for a sangria recipe?
Reach for a dry, fruit-forward Spanish red such as Rioja or Garnacha. It should be something you would happily drink on its own, but there is no reason to spend a lot: the fruit, brandy, and liqueur do plenty of the work. Avoid oaky, high-tannin wines, which can taste harsh once chilled.
How far ahead can I make sangria?
For the best flavour, make it 2 to 24 hours ahead and keep it covered in the fridge so the fruit has time to infuse the wine. If you need to hold it longer than a day, strain out the citrus slices so the pith does not turn it bitter, then add fresh fruit before serving.
Is sangria very strong?
It is moderate. A bottle of wine plus a little brandy and orange liqueur is split across eight glasses, and topping each with sparkling water lightens it further. If you want it stronger, add more brandy; for a softer drink, use more soda and plenty of ice.
Can I make this sangria recipe without added sugar?
Yes. Rely on very ripe fruit and a splash of orange or apple juice for sweetness, then top with a lightly sweetened soda instead of plain sparkling water. Taste as you go, since dry wines vary a lot in how sweet they read once the fruit steeps.
Which fruit works best in red sangria?
The classic trio is orange, lemon, and apple, which give bright citrus and a crisp bite that holds up in the wine. Berries, peaches, and pears are great additions in season; avoid very soft fruit like bananas, which turn mushy and cloud the drink.
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