You are going to love The Best Red Wine Sangria Recipe that I’m sharing today!
This recipe is thought of as “the best” because it best emulates what you might sample if you were to visit Spain. I’m not sure how authentic it is, but everyone seems to love it.
I’m delighted that this does not turn out to be the god-awful sweet version of red wine sangria that I’ve had so many times. There is sugar in the recipe– but not an overwhelming amount. Munch on the wine-soaked orange slices after the sangria is gone. Whooo – eeeee! yum. This recipe is a definite keeper.
I love to make this recipe to share between just my husband and me. It only calls for one bottle of red wine, and we don’t have any problem drinking a bottle of wine between us! Double or triple the recipe to serve at a party.
The recipe includes a good amount of citrus- both lemon and orange. A little bit of triple sec and brandy is added in too. After you prepare it, the pitcher of sangria is placed into the fridge for several hours to meld the flavors and chill it well. Make it in the morning if you plan to enjoy it for Happy Hour or in the evening.
This might just become your new favorite sangria recipe!
Click below to watch a short video showing you how to make this recipe, then scroll to the bottom to print out the complete recipe and make it at home.
The Best Red Wine Sangria Recipe
Prep Time:15 minutes + chill time
- 2 large juice oranges, washed; one orange sliced; remaining orange juiced
- 1 large lemon, washed and sliced
- 1/4 cup granulated white sugar (I like to use superfine sugar)
- 1/4 cup Triple Sec
- 1 (750 ml.) bottle inexpensive, fruity, medium-bodied red wine, chilled
- drizzle of brandy, optional (but good!)
- Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8 hours.
- Before serving, stir again and add a drizzle of brandy (if using). Serve immediately over ice cubes in individual glasses.
- Cook's Illustrated tested this recipe with more expensive red wines too and they found that the cheaper wine tasted just fine. It really is okay to buy an inexpensive bottle for this recipe. I use a Spanish wine... anything like a Rioja or the like is okay.
- The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that isn't possible, give it an absolute minimum of two hours to sit.
- You can easily double or triple the recipe- just switch to a punch bowl instead of a pitcher.