An Easy Summer Sangria Recipe You’ll Make All Season Long

Ryan Nadolny | Ryan Eats Everything

If you're looking for an easy summer sangria recipe look no further! This recipe is simple, sweet and refreshing for summer sipping.

I am the resident wine snob in the family. They all tease me about it. I stand my ground, because once you try a 1988 Lafite Rothschild, it’s hard to go back.

Since I don’t have the bankroll to drink wine like that regularly, I have found that my guilty pleasure is sangria - this easy summer sangria recipe especially!

There is no better porch pounder than an ice cold glass of this fruity and surprisingly strong summer favorite. (Yes, porch pounder. I said what I said.)

The beauty of sangria is there aren’t any serious rules to follow. You can add whatever your little heart desires. Whether it is adding more citrus, or using a heavier hand with all the berries, it’s really entirely up to you.

Summer Sangria Recipe Photo

What Is Sangria?

So, what is sangria? Sangria has been around a long time. Romans were said to drink it because their water was contaminated, dating way back to 200B.C.

Sangria didn't make it to the US until the 1964 World’s Fair. Since then, sangria has remained popular all over the world as one of the top drinks for summer.

In short, sangria is essentially a type of wine punch, combining a mixture of wine, fruit juice, sparkling water, sweetener, liqueur or brandy and chopped fruit.

Summer Sangria Recipe Picture

The only “rules” I follow are lots of fresh fruit, wine, and some sort of brandy. Depending on what you put in yours, you’ll want to sweeten it with simple syrup.

If you make a moscato sangria, you can skip adding any sugar since the wine is sweet enough. Moscato is notoriously sweet but works well in this regard.

Have you ever had a mojito sangria? Let me tell you, it’s amazing! It still uses white wine but combines rum, blackberries and mint. Perfect for summer!

Summer Sangria Recipe Image

How To Choose Wine for Sangria

When you’re choosing your wines, go with something inexpensive, but stay away from the ultra-cheap bottles unless you like waking up with a headache.

Since sangria has its origins in Spain, I like to use a Spanish red such as a Tempranillo or a Rioja. These tend to be fruit forward, a little dry, and affordable.

You want sangria to have a little bite to it. If it tastes like fruit juice like a certain chain Italian restaurant that shall remain nameless, you’ve made it too sweet.

This is where the brandy and triple sec come in to play. They help keep everything balanced and give a little punch to your mix.

Summer Sangria Recipe Ingredients Photo

Here’s How I Make My Easy Summer Sangria Recipe

During my years behind the stick, I found that the most popular style of sangria was a blend of red and white wines. White wine sangria rarely sold well, and an all-red version was just too heavy.

This took a bit of tweaking since you probably don’t want a recipe for five gallons of sangria. I’ve made this so many times that I could do it from memory.

Summer Sangria Recipe Ingredients Picture

Next up, you need to grab fruit juices. Orange, grapefruit, cranberry, apple, pineapple or whatever you have on hand. Unsweetened juices are the best.

I toss in whatever fruits and berries I have in the fridge, along with a lemon and lime. Cut them into slices or wedges. It doesn’t need to be fancy since they’re just in there to add flavor.

Finally, if you like your sangria to be especially refreshing, I like to add a bit of soda water. It adds sparkle and also balances out all the heavier flavors nicely.

  1. Combine the wine, brandy, triple sec and fruit juices and mix them up in a big pitcher.
  2. Load up all the fruit and add it to the pitcher also and stir again.
  3. Refrigerate until well chilled - at least a couple of hours or even overnight.
  4. Serve over ice topped with the soda water or sparkling water of your choice.
  5. Garnish with the wine-soaked fruit from the pitcher and/or additional fresh fruit.
Summer Sangria Recipe Pic

How To Store Sangria

Sangria needs to be refrigerated once it's all mixed due to the fruit fruit being cut. If it's not refrigerated, the fresh fruit will spoil rather quickly. 

If kept in the refigerator, sangria can be safely stored for up to five days. The flavors will continue to develop the longer it sits and it will get even more delicious.

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An Easy Summer Sangria Recipe You’ll Make All Season Long

    12 Servings


  • 1 750 ml bottle Dry Red Wine
  • 1 bottle Dry White Wine
  • 8 ounces Brandy
  • 8 ounces Triple Sec
  • 1/2 cup Simple Syrup
  • 1/2 cup Orange Juice
  • 1/2 cup Apple Juice
  • 1/2 cup Cranberry Juice
  • 1/2 cup Pineapple Juice
  • 1 Lemon, sliced
  • 1 Orange, sliced
  • 1 Lime, sliced
  • 1 cup Strawberries
  • 1 cup Blueberries
  • 1 cup Raspberries
  • 3 cups Sparkling Water
  • Fruit, to garnish


  1. Add the red wine, white wine, brandy, triple sec, simple syrup and fruit juices to a large pitcher.
  2. Stir well to combine.
  3. Add the berries and sliced citrus fruits and stir again before refrigerating until nicely chilled or for at least two hours.
  4. To serve, fill wine glasses with ice, pour in your sangria, and top each glass with a little soda water.
  5. Garnish with pieces of fruit from the pitcher or addition fresh fruit.
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Related Recipes:
Summer Recipes, Cocktail Recipes, Wine Recipes, Entertaining Recipes
Recipe Yields:
12 servings
Prep Time:
Total Time:
Related Post:
Author: Ryan Nadolny
Recipe Yields: 12 servings
Prep Time: 10 minutes
Total Time: 130 minutes

Nutrition Facts

Servings Per Recipe 12

Amount Per Serving
Calories from Fat 0
Calories 237

% Daily Value*
Total Fat 0g
  Saturated Fat 0g
Sodium 6mg
Total Carbohydrate 24g
  Dietary Fiber 2g
  Sugars 15g
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

Ryan is a food and writer from Toledo, Ohio where he's had a love affair with food since 1984. When he's not cooking or writing, he's planning the next he wants to eat.

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