The perfect sangria recipe uses the right kind of red wine, isn’t too sweet, and is just the right amount of strong.
Sangria is one of my absolute favorite drinks in the summer, but I’ll admit, I’m a little bit picky. I strongly prefer red sangria over white, I don’t like when it’s too sweet, and I hate when I can tell it’s been watered down. Basically, I’m kind of a sangria snob.
Whether you’re a bit of a brat about your sangria or you’re easy to please, making sangria at home is a piece of cake, and great to have on hand when having friends over.
It all starts with the wine. I knew that I needed a dry red, but that’s a little vague and includes a very large amount of wine. After doing a little research, I found this helpful article on The Kitchn that talks about The 5 Best Red Wines for Sangria, which helped narrow it down. They recommend wine that is “fruity but dry, has good acidity, and is lower in tannins.” The first one on the list is a Garnache, and after walking into Trader Joe’s I immediately spotted a bottle in the Spanish wine section. Mission complete. Take a look at the list to see what meets your preference and budget!
The rest of the recipe calls for brandy, orange juice (fresh squeezed or bottled), sparkling water, and lots of fresh fruit. You can use whatever fruit you’d like. I loved using a mix of oranges, lemons, limes, and peaches. Finally, as a natural sweetener, we add a little agave nectar. Combine it all in a large pitcher and you’re ready to go.
- 1 bottle of dry red wine (I used Garnacha)
- ½ cup brandy
- ½ cup sparkling water
- 1.5 tbsp agave nectar
- Juice from 2 oranges, 1 lemon, and 2 limes
- 2 cups sliced fruit (such as oranges, lemons, limes, and peaches)
- Add your wine, brandy, sparkling water, agave nectar, and fruit juice to a large pitcher and stir together.
- Add your fresh fruit slices.
- Serve chilled in a glass over ice!