What Is Sangria? An Overview of Its History, Ingredients, and How to Make It

Sangria is a bright, fruity alcoholic punch with a history as colorful as it looks. It comes from Spain and Portugal and is closely linked with relaxed afternoons and social get-togethers. Around the world, it’s seen as a classic Spanish drink. In Spain, though, many locals more often choose a simpler drink called tinto de verano (red wine mixed with sparkling lemon soda) and tend to serve sangria more to visitors. Still, sangria remains very popular everywhere as a fun, fruity, and often strong party drink.

The first versions of drinks like sangria appeared over 2,000 years ago. When the Romans took over the Iberian Peninsula, they planted many vineyards, which led to lots of wine. At that time, drinking water could be unsafe, so people often drank wine instead, sometimes flavored with herbs and spices to make it taste better and safer. By the 1800s, a drink more like today’s sangria started to spread in England and France. Sangria became widely known in the United States after the 1964 World’s Fair in New York, where it attracted a lot of attention and helped make it a favorite around the world.

How Is Sangria Traditionally Made?

There is no single official recipe for sangria in Spain, which leaves plenty of room to be creative. Still, most traditional sangrias follow a basic pattern: wine, fruit, something sweet, and often a spirit or liqueur. Classic red sangria usually includes dry red wine, chopped fruit such as apples and oranges, some orange juice, and a splash of brandy or rum. The key step is letting everything sit together in the fridge for several hours or overnight. During this time, the flavors blend and grow richer. The result is a drink that tastes fruity, lightly sweet, and very refreshing-great for warm days or sharing with friends.

Key Ingredients for a Homemade Sangria Recipe

Good homemade sangria starts with good ingredients. Each part matters: the wine forms the base, the fruit gives flavor and color, the spirits add extra character, and the sweetener balances everything out. Thinking of sangria as a mix of simple parts that need to work well together will help you choose what to use.

What Is the Best Wine for Sangria?

Wine is the base of sangria, but you don’t need an expensive bottle. Choose an affordable, medium-bodied wine that you enjoy drinking on its own. There’s no need to use a fancy, complex wine, because its subtle flavors will likely get lost once you add fruit and spirits.

Good choices for red sangria include dry Spanish wines like:

• Tempranillo
• Garnacha (Grenache)
• Rioja (often a blend based on Tempranillo)

Other fruity reds that work well:

• Zinfandel
• Merlot
• Malbec

For white sangria, try light, crisp wines such as:

• Pinot Grigio
• Dry Riesling
• Unoaked Chardonnay
• Sauvignon Blanc

The main goal is a wine that tastes pleasant, isn’t very sweet, and lets the fruit and spirits stand out instead of fighting them.

Which Fruits Suit Sangria Best?

Fruit is what makes sangria fun to look at and drink. You can use many kinds of fruit, depending on the season or what you already have in your kitchen. A standard mix for red sangria often includes:

• Apples – for crispness
• Oranges – for bright citrus flavor
• Lemons and limes – for extra tang (optional but common)

Beyond that, you can add:

• Summer fruits: peaches, strawberries, raspberries, blueberries, blackberries, mango, pineapple
• Cool-weather fruits: apples, pears, pomegranate arils, cranberries (for a holiday feel)

Don’t hesitate to try new combinations. Cut the fruit into small pieces so the juices come out more easily and blend into the wine. The longer the fruit sits in the sangria, the more flavor it gives, so smaller pieces help speed this up.

Do You Need to Add Brandy or Liqueur?

Spirits or liqueurs are not required, but they are very common and add more depth to the drink.

Popular options include:

• Brandy: The classic choice, especially Spanish brandy. It gives a rich, warm flavor that fits well with red wine.
• Rum: Adds a gentle sweetness and warmth, great in both red and white sangria.
• Orange liqueurs: Triple Sec, Cointreau, Grand Marnier, or Gran Gala for a strong orange flavor.
• Other liqueurs: Peach schnapps, Chambord (raspberry), or crème de cassis (blackcurrant/blackberry) if you want to shape the flavor more clearly around one fruit.

A common guide is about 1/2 cup of spirits for each 750ml bottle of wine. Use less if you want a lighter drink, or a bit more if you want it stronger. Some people also soak the fruit in brandy overnight before adding the wine for extra flavor.

Which Sweeteners Work Best?

Even with dry wine, a little sweetness often helps balance the acidity and brings out the fruit flavors. You can use:

• Brown sugar
• White sugar
• Simple syrup
• Honey
• Maple syrup

Brown sugar is popular in red sangria because its light molasses flavor matches darker fruits and red wine. If using granulated sugar, stir well (about 15-20 seconds) so it fully dissolves. Liquid sweeteners like honey or maple syrup can be strong, so start with a small amount, taste, and add more if needed.

How much you add depends on:

• The sweetness of the wine
• The sweetness of the fruits
• Your own taste

If your wine is already sweet, you may need little or no extra sugar. Adjust until the drink tastes balanced to you.

Optional Additions: Bubbles and Spices

You can add a few extras to make your sangria feel more special:

• Bubbles:
  • Sparkling water or club soda for a light fizz
  • Ginger ale for sweetness and a mild spice
  • Lemon-lime soda for a sweeter, citrusy fizz
  • Unsweetened flavored seltzer (like lemon-lime water) if you want less sugar
• Spices (great for fall or winter):
  • Cinnamon sticks
  • Star anise
  • Cloves

Whole spices give more flavor if they sit for a while. You can simmer them briefly in a little water or juice, cool the liquid, and then add it to your sangria, or just let them soak in the pitcher for several hours. These small touches can make your sangria feel more personal and cozy.

Step-by-Step Instructions: Homemade Sangria Recipe

Making sangria at home is simple and flexible. Use these steps as a guide, and adjust as you like to match your own taste.

1. Mix the Base: Wine and Spirits

Pour one bottle (750ml) of your chosen wine into a large pitcher. This is your base. Add your spirit or liqueur:

• About 1/2 cup brandy, rum, or orange liqueur per bottle of wine

If you are using orange juice, lemon juice, or both, add them now. Stir gently so the liquids are well mixed.

2. Chop and Add the Fruit

Wash and cut your fruits:

• Citrus (oranges, lemons, limes): Slice into thin rounds or wedges. You can leave the peel on or remove it if you are sensitive to any slight bitterness after long soaking.
• Apples and pears: Core and cut into small bite-size pieces.
• Berries: Usually fine left whole or halved if large.
• Stone fruits (peaches, plums, nectarines): Remove the pit and slice.

Make pieces small enough to release juice and be easy to eat. Add all the fruit to the pitcher with the wine and spirits. More types of fruit will give more layers of flavor.

3. Sweeten to Taste

Add your chosen sweetener. As a starting point, use about 2-3 tablespoons of sugar or other sweetener:

• Stir well, especially if using granulated sugar (about 15-20 seconds).
• Taste the mixture.

If it isn’t sweet enough, add a bit more sugar, honey, or syrup. If it needs brightness, add a splash of orange juice or a squeeze of lemon. Adjust until it tastes balanced to you.

4. Chill and Let Flavors Develop

Cover the pitcher and set it in the refrigerator. Try to chill it at least 2-4 hours. For deeper flavor, aim for 8 hours or overnight (8-12 hours). This resting time lets the fruit flavor mix into the wine and spirits.

If you plan to chill longer than 12 hours, you can hold back softer fruits (like berries or peaches) and add them closer to serving so they stay firm and bright.

5. Serve Over Ice, With or Without Bubbles

When ready to serve:

1. Fill glasses with ice (larger cubes melt more slowly than crushed ice).
2. Stir the pitcher, then pour the sangria over the ice, making sure each glass gets some fruit.
3. If you want fizz, top each glass with a splash of chilled sparkling water, club soda, ginger ale, or lemon-lime soda.
4. Garnish with a slice of orange or a few berries if you like.

Popular Variations: Red, White, and Fruit Sangria Options

Sangria is very flexible. The classic version uses red wine, but you can change the wine, fruit, and spirits to match the season, your menu, or your mood.

Classic Red Wine Sangria

Classic red sangria usually starts with a fruity, medium-bodied red wine such as:

• Tempranillo
• Garnacha
• Rioja

Common additions include:

• Apples and oranges (plus lemon if you like)
• Brandy for warmth and depth
• Brown sugar or cane sugar for sweetness
• Cinnamon stick for a touch of spice (optional)

This style is rich and comforting and works well all year, especially at parties. It pairs nicely with Spanish dishes like tapas, paella, grilled meats, and cheese plates with olives.

Fresh White Sangria

White sangria feels lighter and brighter. It uses white wine instead of red, such as:

• Pinot Grigio
• Sauvignon Blanc
• Dry Riesling

Good fruit choices for white sangria include:

• Peaches or nectarines
• Green apples
• Pears
• Strawberries and raspberries
• Lemons, limes, and oranges

For the spirit, many people like orange liqueurs (Cointreau, Triple Sec) or peach schnapps. White sangria is often less sweet than red and often finished with sparkling water or clear soda to highlight its crisp feel. It’s great in summer, at brunch, and with seafood, salads, or lighter dishes.

Peach and Berry Sangria

Peach and berry sangria is a wonderful way to use summer fruit. You can make it with either red or white wine.

• With white wine: Add ripe peaches, strawberries, raspberries, and blueberries. Peach schnapps or a light brandy boosts the peach flavor.
• With red wine: Use the same fruits but pair them with a fruity red wine and maybe a berry liqueur like Chambord or crème de cassis.

Sliced peaches, whole berries, and a few sprigs of mint or basil look beautiful and smell great. Peach and berry sangria is especially good for picnics, barbecues, and any outdoor gathering. Because the fruits are naturally sweet, you may not need much added sugar.

Tips for Making the Best Homemade Sangria

Sangria is forgiving, but a few simple habits can take it from good to excellent.

How Long Should You Chill Sangria?

Chilling does more than cool the drink; it gives time for flavors to blend. You can drink sangria after about 30-60 minutes in the fridge, but it will taste better after it rests longer.

If you chill for more than 12 hours, consider adding softer fruits (like berries) later so they don’t become too soft or dull in color.

Can You Make Sangria Ahead of Time?

Yes-making sangria ahead is one of its big advantages. You can mix the wine, spirits, fruit, and sweetener the day before your event. Store the covered pitcher in the fridge so the flavors blend while you take care of other tasks. Add any fizzy drinks (soda, sparkling water) just before serving to keep the bubbles.

How Long Does Sangria Last in the Fridge?

Homemade sangria usually keeps well in the fridge for about 3-5 days in a sealed container. For the best taste, try to enjoy it within 1-2 days.

• After a couple of days, the fruit may start to soften too much and the flavor can become dull.
• If you already added soda or sparkling water to the whole pitcher, it will lose its fizz more quickly.

To keep it fresher:

• Add ice to individual glasses, not to the pitcher.
• If you expect leftovers, transfer the sangria to a sealed container after the first day, removing very soft fruit if needed.

Frequently Asked Questions about Homemade Sangria

Here are answers to common questions home cooks and hosts often ask about making sangria.

Can You Make Sangria Without Alcohol?

Yes. Non-alcoholic sangria (sometimes called “mock sangria”) is easy to make and great for kids, pregnant guests, or anyone who doesn’t drink.

You can replace wine with:

• Non-alcoholic wine
• Grape juice (red or white)
• Cranberry juice
• Hibiscus tea or berry tea (cooled)

Skip the brandy or liqueur, or replace them with non-alcoholic spirits or flavored syrups. Keep the same ideas: fruit, a sweetener, and a tasty liquid base. Add sparkling cider or seltzer for fizz so the drink still feels fun and special.

How Do You Adjust Sangria for a Crowd?

Sangria scales up easily, which makes it ideal for parties. A standard 750ml bottle of wine yields about 4-6 servings, depending on glass size. To serve more people, multiply the recipe.

Example for 12 people:

• 2 bottles of wine
• About 1 cup total of spirits
• Roughly double the fruit and sweetener

Use a big pitcher, punch bowl, or drink dispenser. Prepare the base (wine, spirits, fruit, sweetener) several hours or up to a day ahead and keep it in the fridge. Before serving, taste and adjust sweetness or acidity if needed. Add ice and any carbonated mixers just before guests arrive or directly into their glasses to avoid watering down the whole batch.

Should You Remove the Fruit Before Serving?

Usually, no. The fruit is part of the enjoyment of sangria. It adds flavor and color and is fun to eat after you finish your drink. Many people like to spoon some extra fruit into their glass.

You might choose to remove or replace fruit if:

• The sangria has been sitting for several days and the fruit is very soft.
• You’re using a drink dispenser with a spigot that clogs easily.

In those cases, you can strain out older fruit and add fresh slices just before serving. If you are using a dispenser, you can keep most of the fruit in a separate pitcher and add a spoonful of fruit directly into each glass instead.