Sangria is more than just red wine with fruit – it is a slow conversation between fruit, acidity, and tannin. The trick is not in quickly mixing, but in waiting: the flavors need time to come together, while the ice keeps the temperature without diluting the wine. Perfect for warm evenings when you don’t just want to drink, but to taste. Here’s the version that stands behind the bar in a Madrid bar, not on the supermarket shelf.
And this is what you need for the Sangria – the recipe
1 bottle (750 ml) dry red wine (e.g. Tempranillo or Garnacha)
100 ml freshly squeezed orange juice (from 2–3 oranges)
50 ml freshly squeezed lemon juice (from 1–2 lemons)
30 g brown sugar (or 40 ml sugar syrup for quick dissolving)
1 large orange, sliced thinly (with peel, but no seeds)
1 lemon, sliced thinly (with peel, but no seeds)
1 small apple (e.g. Boskop), cored and cut into thin segments
1 cinnamon stick (optional, for a subtle spice)
150 ml sparkling mineral water or lemonade (for topping up)
large ice cubes or one ice block (approx. 300 g)
What matters
The secret lies in the way the fruit is cut: the orange and lemon slices should be so thin that they bend easily – this way they release their oils and juices more quickly without becoming bitter. Apple segments should be cut with the skin on but cored, otherwise the Sangria will taste harsh. For an extra aromatic touch, rub a little orange zest over the fruit pieces before slicing – this enhances the citrus aroma without adding bitterness. Add the ice only in the last 5 minutes before serving, otherwise it will melt too quickly and dilute the wine.
Variations
- White Sangria — Replace the red wine with a dry white wine (e.g. Verdejo or Albariño). Instead of apples, use peach segments and add 50 ml peach liqueur. Replace the lemon slices with lime slices and serve with a splash of soda water – lighter and perfect for summer heat.
- Sangria with Rum — Add 50 ml brown Rum before the wine goes into the pitcher. Replace the apple with pineapple slices and add 1 tbsp vanilla sugar instead of brown sugar. Extend the steeping time to 90 minutes so the Rum blends with the fruit. Serve with a dash of Ginger Ale – gives a spicy-sweet note.
- Non-alcoholic Sangria — Replace the red wine with 500 ml grape juice (red, unsweetened) and 250 ml hibiscus or pomegranate juice. Add 1 tsp citric acid to enhance the acidity. Use the fruit as in the original recipe, but sweeten with 100 ml ginger syrup. Top up with mineral water and garnish with mint leaves – fruity, but without alcohol.
Frequently Asked Questions
Can I make Sangria the day before?
Yes, but without ice and without sparkling water. The fruit infuses better overnight, but the wine loses freshness. The next day, remove the fruit, strain the wine and top up shortly before serving with fresh fruit pieces, ice, and sparkling water.
Which wine works best?
A young, fruity red wine with medium tannins (e.g. Tempranillo or Garnacha). Expensive wines are a waste, cheap ones taste sour. Important: The wine should not be too dry – residual sugar of 2–4 g/l gives the Sangria the necessary balance.
Why does my Sangria become watery?
Too small ice cubes melt too quickly. Use large cubes or an ice block that melts more slowly. Also: only cool the Sangria with ice in the last 10 minutes before serving – don’t leave it in the pitcher for hours.
Can I use other fruits?
Yes, but with care. Berries (raspberries, blackberries) fall apart quickly and cloud the Sangria. Peaches or nectarines add a nice sweetness, but should be cut into larger pieces. Exotics like mango or passion fruit overpower the wine flavor – use sparingly.
