Red Sangria Recipe

I love Easy Red Sangria Recipes, and my latest version with tropical pineapple, a trio of citrus fruits, and fresh berries has a surprising twist you’ll want to read about.

I love a drink that feels fancy but actually takes no effort, and this red sangria is exactly that. I mix fresh pineapple with a bottle of dry red wine so there’s a sunny tropical hit that shows up when you least expect it.

It’s bright without being sweet syrupy, and somehow it gets people talking, passing the pitcher back and forth like it’s the party’s lucky charm. I usually tell friends it’s my Best Sangria Recipe even though I mess with it every time, because every batch turns out dangerously easy to sip.

Ingredients

• Red wine: gives body, tannins and antioxidants; mostly alcohol carbs very low protein.
• Brandy: warms the mix, adds depth and slight sweetness, high alcohol.
• Orange liqueur: sweet citrus boost, adds sugar and fragrant orange oils.
• Simple syrup or sugar: quick sweetener, adds empty carbs, use sparingly.
• Pineapple: juicy, vitamin C and fiber, sweet tangy notes that brighten.
• Citrus slices: orange lemon lime add acidity, vitamin C and fresh bite.
• Mixed berries: antioxidant rich, good fiber, add tartness and color.
• Club soda or ginger ale: gives fizz, ginger ale makes it sweeter.

Ingredient Quantities

• 1 bottle (750 ml) dry red wine
• 1/3 cup brandy
• 1/4 cup orange liqueur (Cointreau or triple sec)
• 1/4 cup simple syrup or 2 tbsp granulated sugar
• 1 cup fresh pineapple, diced
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 1 cup mixed berries (strawberries halved, blueberries, raspberries)
• 1 to 1 1/2 cups chilled club soda or ginger ale
• ice for serving
• fresh mint sprigs for garnish (optional)

How to Make this

1. In a large pitcher, add 1 cup diced fresh pineapple, 1 cup mixed berries (strawberries halved, blueberries, raspberries) and the 1/4 cup simple syrup or 2 tbsp granulated sugar; muddle gently a few times to release juices, then pour in 1/3 cup brandy and let the fruit macerate 10 to 15 minutes so it gets nice and juicy.

2. While fruit is macerating slice 1 orange, 1 lemon and 1 lime thinly and add the slices to the pitcher.

3. Pour in 1 bottle (750 ml) dry red wine and 1/4 cup orange liqueur (Cointreau or triple sec), give everything a good stir so the alcohol and fruit mix together.

4. Taste and adjust sweetness if needed; add a little more simple syrup or sugar if you like it sweeter, but remember the club soda or ginger ale will dilute sweetness a bit later.

5. Cover the pitcher and chill in the fridge at least 2 hours, ideally 4 to 12 hours or overnight for best flavor; the fruit and wine need time to marry.

6. Just before serving, stir the sangria again to lift settled fruit and flavors.

7. Add 1 to 1 1/2 cups chilled club soda or ginger ale to the pitcher for fizz, stir gently so you don’t flatten the bubbles.

8. Fill glasses with ice, spoon in plenty of fruit, pour the sangria over the ice and garnish with fresh mint sprigs if you like.

9. If you want stronger fruit flavor in individual glasses, muddle a few berries or a bit of pineapple at the bottom of each glass before adding ice and pouring the sangria.

10. Keep any leftover sangria refrigerated and add extra club soda or ginger ale just before serving again so it stays bubbly.

Equipment Needed

1. Large pitcher (2 quart or bigger) for macerating the fruit and mixing everything together
2. Muddler or the back of a wooden spoon for gently pressing pineapple and berries, dont crush them into pulp
3. Chef knife for slicing the orange lemon and lime and chopping pineapple
4. Cutting board — a sturdy one so you dont nick the counter
5. Measuring cups and spoons (1/3 cup, 1/4 cup, tbsp) to get the booze and sugar right
6. Long handled spoon or mixing paddle to stir the wine and fruit without spilling
7. Corkscrew or bottle opener for the wine and the liqueur bottles
8. Glasses plus ice scoop or tongs for serving, and a ladle or large spoon to scoop fruit into each glass

FAQ

Red Sangria Recipe Substitutions and Variations

• Dry red wine: Try a fruitier bottle like Zinfandel or Garnacha if you want it sweeter, or use a sparkling red or a non alcoholic red wine for a lighter no booze version.
• Brandy: Swap in dark rum or aged rum for warm caramel notes, or use cognac or a little extra orange liqueur if you dont have brandy.
• Orange liqueur: Use Grand Marnier for a richer orange flavor, triple sec for a cheaper stand in, or stir in a tablespoon or two of fresh orange juice plus a touch of sugar.
• Club soda or ginger ale: Substitute tonic water, lemon lime soda, or plain sparkling water with a squeeze of citrus, or go fancy and use chilled prosecco for extra bubbles.

Pro Tips

– Pick the right wine, not the most expensive one but not the cheap plonk either. Fruity, low-to-medium tannin reds work best like Grenache, Tempranillo or a soft Merlot, they play nice with fruit, strong tannins will fight the citrus and make it taste bitter. Chill the wine first so it doesnt need a ton of ice which would water it down.

– Don’t pulverize the fruit, gently muddle. You want juices not jam; press a few times so berries bleed and pineapple gives up some juice, but keep some whole slices and berries for appearance and texture. Also reserve a bit of fruit to add right before serving so it still looks fresh.

– Let it sit, but watch the citrus. Macerate the berries and pineapple with the brandy for at least 30 minutes or up to overnight for deeper flavor, but add the thin citrus slices later in the chill time or they can make the sangria taste bitter. If you need it sooner, warm the fruit briefly with the sugar to speed up maceration.

– Add the fizz and ice at the last possible moment. Club soda or ginger ale will flatten if mixed too early, so top off just before serving and stir very gently. For less dilution, freeze some of the fruit in water or wine and use those as ice, or use one big ice block in the pitcher instead of lots of cubes.