What is the best fruit for sangria?

The best fruit for sangria depends on the wine. Choose fruit that complements the wine’s natural flavors. Spanish reds like Tempranillo or Garnacha pair well with apples and pears, while white wines like Albariño or Sauvignon Blanc work best with stone fruits such as peaches and nectarines. Citrus is essential for balance, adding acidity to offset sweetness. Firmer fruits like apples and nectarines hold up well as the sangria sits, while softer fruits like berries, mango, and pineapple should be added just before serving to prevent them from becoming mushy.

Do you have to add sugar?

Your sangria, your choice. According to historians, ancient Romans drank a concoction of wine, sugar, and water. So that's likely where the tradition of adding sugar to sangria originated (but their wine probably tasted awful). With the modern marvel that is 21st Century winemaking, you don't need to add sugar for a great sangria. And actually, I believe sangria is more flavorful and authentic with just a little or no sugar at all. Too much can mask the nuance in the wine, brandy, and fruit. Leaving the sugar out also allows those on a low-carb or sugar-free diet to partake in a glass.

What about adding fruit juice to the sangria?

You can certainly add a little fruit juice to your sangria. But be aware the juice will dilute the flavor and strength of the wine and brandy (which may be a desired effect). If you are adding sliced citrus, juice from the flesh will make its way into the punch anyway. So for a traditional glass of sangria, you don't need to add any. But you decide. It'll lighten up the cocktail (especially if you've added liqueur). And stretch how many people your pitcher will serve. Aim for half a cup of orange juice for every bottle of wine for a traditional sangria.

How long does sangria last in the refrigerator?

Up to about 48 hours. After that, the exposure to air starts to degrade the wine, and the flavors fall flat. The fruit also begins to break down past the one-day mark, which can make the punch bitter. Make it the night before and serve it the next day for the best results.

Should you put ice in sangria?

Not in the pitcher. Ice dilutes the wine as it melts and mutes the flavors the fruit worked hard to develop. Add ice to individual glasses right before serving instead, if you like. Cold sangria served straight up is the most flavorful.

Can you make sangria without brandy?

You certainly can. But brandy is the mark of a traditional red sangria - and gives it depth and a complementary kick. Without it, the punch is lighter and less complex. If you don't have any, a good substitution for brandy is an orange liqueur like Cointreau or Grand Marnier. Cognac would make for the Cadillac of all sangrias. Rum and vodka work too, but at that point the drink becomes less sangria and more wine-spiked cocktail.

An Authentic Red Sangria Recipe, Restaurant-Style

Ingredients

Scale

1 bottle (750 mL) of Spanish wine
¼ to ½ cup of brandy
2 apples and/or pears, diced small
½ of a large orange, sliced and halved
1 lime, sliced into half moons
2 to 4 cinnamon sticks
1 tablespoon of allspice berries, optional
¼ cup of simple syrup, optional

For Simple Syrup

½ cup of granulated sugar
½ cup of water

Cook Mode Prevent your screen from going dark

Instructions

To Make Simple Syrup

Bring the sugar and water just to a boil in a small pot, stirring to dissolve the sugar well.
Remove it from the heat immediately, and set it aside to cool.
Store simple syrup in an air-tight container for up to a few of weeks.

Mix & Macerate the Sangria

Prep the fruit. Dice your apples and pears into small pieces, about ¼ inch. Cut the lime in half, then into thin slices. Do the same with the orange, cutting the slices in half again to create small triangles. Save a few slices of lime or orange for garnishing the glasses.
Mix the sangria. Combine the fruit, wine, brandy, simple syrup (if using), and any whole spices in a large pitcher and stir well.
Macerate (infuse). Let the sangria chill for several hours before serving, if possible. Four hours is a sweet spot. You can also mix sangria the night before.
Serve. Serve sangria chilled, garnished with a slice of citrus. Add more simple syrup to taste in each glass, if you like.

Notes

Choosing Wine. For the most authentic sangria, choose a Spanish wine varietal such as Tempranillo, Garnacha, Monastrell, or a Rioja (a red blend). Primativo, Zinfandel, and Syrah also make for fun flavorful punch.

On the Spirit. Brandy is a popular addition to sangria for good reason. The fortified, fermented grape juice-based pairs beautifully with wine and traditional sangria flavors. An orange-flavored liqueur such as Triple Sec, Cointreau, or Grand Marnier works well in this recipe, too.

On Adding Club Soda. If you'd like to add a carbonated beverage to your sangria, splash a little in the glasses right before serving. The carbonation will fall flat as the sangria sits anyway, and doesn't bring any great flavors to the table.

On the Nutrition Facts. The nutrient amounts below are based on the recipe as written, with half a cup of brandy and no added sugar. It doesn't include any calories from the fruit, since consumption on that front varies widely.

Author: Chef Christina
Prep Time: 5 minutes
Cook Time: 4 hours
Category: Drinks
Method: macerating
Cuisine: Mediterranean
Diet: Vegan

Nutrition

Serving Size: 1 7-ounce glass of sangria
Calories: 220
Sugar:
Sodium: 0.3 mg
Fat: 0 g
Saturated Fat:
Carbohydrates: 4.9 g
Fiber:
Protein: 0.1 g
Cholesterol: