Classic Summer Sangria

When temperatures rise, nothing quite captures the essence of summer relaxation like a pitcher of Summer Sangria. Fruity and boozy — this sangria is summer in a glass, combining the rich complexity of wine with the vibrant freshness of seasonal fruits.

No ratings yet

Print Pin

Course: Drinks

Cuisine: Spanish

Keyword: Sangria, Red Wine Sangria, Summer Drinks, Fruit Wine, Spanish Cocktail

Prep Time: 15

Cook Time: 0

Infusion Time: 3

Total Time: 3 15

Servings: glasses

Calories: 165kcal

Equipment

Large Glass Pitcher
Wooden Spoon
Wine Glasses

Ingredients

Wine Base

1 bottle medium-bodied red wine 750ml, Merlot or Tempranillo recommended
1/4 cup brandy or orange liqueur for lighter profile
1/4 cup fresh orange juice freshly squeezed preferred
2 tablespoons honey or agave nectar adjust to taste

Fruits

1 orange thinly sliced
1 lemon thinly sliced
1 lime thinly sliced
1 apple cored and diced, Honeycrisp or Gala preferred
1 cup fresh strawberries hulled and quartered
1 cup fresh peaches or nectarines sliced
1 cup carbonated water or lemon-lime soda optional, for serving

Instructions

Thoroughly wash all fruits under cold water. Slice oranges, lemons, and limes into thin rounds (approximately 1/4 inch thick). Core and dice the apple into 1/2-inch pieces. Quarter strawberries and slice peaches into 1/3-inch segments.
In a large glass pitcher, pour the bottle of red wine. Add brandy and fresh orange juice, then stir gently with a wooden spoon.
Dissolve honey or agave nectar in 2 tablespoons of warm water before adding to the wine mixture. Gently fold in all prepared fruit pieces, ensuring they're fully submerged in the liquid.
Cover the pitcher with plastic wrap or a lid and refrigerate. For a balanced flavor profile, allow at least 3 hours of infusion time, though overnight refrigeration (12-24 hours) yields the most complex flavor development.
When ready to serve, stir the sangria gently to redistribute the fruit. For a more effervescent version, add cold carbonated water or lemon-lime soda just before serving. Serve in wine glasses over ice, ensuring each glass receives a generous portion of the macerated fruit.

Notes

The beauty of Summer Sangria lies in its adaptability—feel free to substitute fruits based on seasonal availability. Stone fruits like plums work wonderfully in place of peaches, while blackberries can add depth in place of strawberries.

For best results, allow sangria to infuse for at least 3 hours, but preferably overnight for maximum flavor development.

Store in the refrigerator for up to 4 days; the flavor profile actually improves during the first 48 hours.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe