Sangria Recipe

Sangria goes back centuries in Spain, though it didn't start as a party drink. In the Middle Ages, water quality was often too poor to drink safely. Wine, mixed with water, made it drinkable. The name comes from sangre — Spanish for blood — a nod to the deep red color of the traditional version.

As Spanish wine became more widely available, sangria became something people mixed for pleasure, not necessity — inexpensive wine, water, sugar, and whatever fruit was on hand. Over generations it moved from a working-class stretch of wine into the drink of celebrations and fiestas, and by the late 19th and early 20th centuries, Spanish immigrants carried the tradition well beyond Spain's borders. Today it's on menus worldwide, but the classic version still starts the same way it always has.

What you'll need

• 1 bottle Rioja red wine
• ½ cup Spanish brandy
• ¼ cup orange liqueur (triple sec or Cointreau)
• ¼ cup simple syrup, to taste
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1 apple, thinly sliced
• ½ cup mixed berries — strawberries, raspberries, or blackberries
• 1 cinnamon stick
• 2 cups lemon sparkling water
• Ice, for serving

How to make it

1. Slice the orange, lemon, and apple. Wash and slice the berries. Set aside.
2. In a large pitcher, combine the wine, brandy, orange liqueur, and simple syrup. Stir well.
3. Add the sliced fruit, berries, and cinnamon stick. Stir again.
4. Cover and refrigerate at least 2 hours. Overnight is better — the flavor deepens the longer it sits.
5. Just before serving, pour in the sparkling water for fizz. Stir once more.
6. Fill glasses with ice, pour the sangria over, and garnish with an orange slice.

Skip the prep

Our Sitin Sangria Kits bring the same fruit-forward flavor to your pitcher — no slicing, no overnight wait, and every kit is made with eco-friendly materials.