So You Want To Learn How To Make Sangria?

Robin's Red Sangria Rocks!

sangria recipe

Before I show you how to make sangria, let's talk about what it is.

Sangria originated in Spain and Portugual and is basically a Spanish wine punch flavored with lots of fresh fruit.

The word sangria is such a nice sounding word isn't it? Can you believe it means "bloody" in Spanish? I couldn't believe it either. Maybe it's referring to the nice red color when it's made with red wine.

Sangria can also be made with white wine and is called Sangria blanco.

This wonderfully refreshing wine punch is the perfect drink for celebrating Cinco de Mayo, a block party, a bachelorette party or any fiesta.

After you try it you will be making batches of your own and having it all the time. Your friends will soon be asking you how to make sangria.

It's incredibly easy to make and everyone seems to like it's fresh fruity flavor. I'm not a wine drinker but after tasting this, I can say that even I like the flavor. It must be the fruity taste and it goes down very easy.

Sometimes a little too easy so watch out!

Do you have a favorite Sangria recipe? Share it with everyone.

Sangria in it's traditional form, is made with red wine in addition to some or all of the following ingredients:

  • fresh citrus juice, like orange, lemon, pineapple and lime
  • a liqueur such as triple sec, peach shnapps or other fruity liqueur
  • carbonated soda (either ginger ale, 7up, carbonated water or any other carbonated drink)
  • sliced or whole fresh fruits, strawberries, blueberries, blackberries, oranges, lemons, limes, pineapple, even kiwi and peaches.
  • additional liquor such as brandy, rum, or vodka

The beauty of this drink is that there is no exact recipe.

Yes I'm going to give you a good one but don't be afraid to change it up if you like.

This is a very good, how to make sangria recipe.

Let's get to the recipe and then I will give you some tips on how you can "make it your own".

Important Tip - For the best Sangria it's important to mix the wine and fruit in a pitcher or Jar, cover and refrigerate overnight. This allows those flavors to really meld. Add your carbonation and ice just before serving.

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How To Make Sangria

Sangria Ingredients:

  • 2 bottles of red wine, I used Trader Joe's "Alexander & Fitch Cabernet Sauvignon
  • 2 oranges, juiced
  • 2 lemons, juiced
  • 1 lime, juiced
  • 2 oranges, sliced and seeded
  • 2 lemons, sliced and seeded
  • 1 lime, sliced and seeded
  • 1 cup triple sec
  • 3 tbsp. sugar and an equal amount of water, heated till dissolved, cooled
  • 2 liter bottle of ginger ale, I used 3/4 of the bottle
  • 3/4 cup of pink lemonade frozen concentrate, thawed
  • 1 cup strawberries, added just before serving
  • 1 cup blackberries


Grab a large glass picture, I used a gallon size jar with a lid.

Add the wine, the juiced oranges, lemons and lime (without seeds), the triple sec, the lemonade concentrate, the sliced fruit and the blackberries.

Add the 3 tablespoons of the dissolved sugar and stir well.

Put the lid on and refrigerate at least 8 hours but preferably 24 hours.

When you are ready to serve, pour the wine into a container large enough to hold all the wine, fruit, and the ginger ale.

You may not need to add more sugar. That's up to you and how sweet you like it.

All together I used 3 tablespoons of sugar. If you add extra sugar just before serving, make sure you stir it well so the sugar dissolves.

I used one of those big water dispensers/servers with a spigot to serve the Sangria in. You can pick these up at Costco. They work great for Sangria.

A large punch bowl works well too. The advantage to the punch bowl is that it makes it easier for your guests to scoop out some fruit to add to their glass if they desire.

Your guest will find the fruit a treat after finishing their glass of sangria.

Don't add ice to the sangria but rather add it to the glass. You don't want to water it down.

I found that some people don't like the ice in their glass as it was cold enough as is.

Tips On How To Make Sangria

Your first question is probably "What kind of sangria wine should I use?" Don't use a real expensive wine. You will be wasting your money as you won't be able to appreciate it's full flavor.

Spend around $10.00 for a decent bottle of Cabernet Sauvignon, Merlot, Rioja, Pinot Noir or a Spanish wine and you can't go wrong.

As I mentioned above, I went to Trader Joe's and picked up the Alexander & Fitch Cabernet and it was great. It only cost $6.99 a bottle.

Sangria must be served chilled.

If you are adding strawberries, add them just before serving. They can get pretty mushed up if you add them the night before and they won't look very appetizing.

A nice touch is to skewer some fruit and place them in the glasses before serving. It looks great and your guests will enjoy nibbling on the fruit.

You can buy long tooth picks and skewer strawberries, blueberries, pineapple and blackberries in an alternating fashion.

Try and use whatever fruit is in season. Fresh sweet strawberries, peaches and blackberries from the farmers market are incredible.

Place the skewered fruit on a platter or cup and let guests grab their own to add to their drink.

Have ice cubes available for guests to add to their wine if they want.

Adding sugar to the wine doesn't dissolve very easily so I dissolved the sugar in water and heated it until the sugar dissolved and then let it cool. This worked really well. 

How To Make Sangria "Your Own"

Making a sangria wine punch is not an exact science but rather a work of art that you can change and create based on what you have on hand and what you like.

Here is a list of ingredients you can add to make your own sangria. I listed amounts so you have a general idea how much to add based on one bottle of red wine.

  • 1/2 cup of brandy, rum, or vodka
  • 1/3 to 1/2 cup of liqueur of your choice, grand marnier , triple sec, or peach schnapps are good examples.
  • 2 to 6 cups of ginger ale, carbonated lemonade (Trader Joe's), club soda, or 7 up
  • 1 to 2 cups of fruit juice such as orange, lemon, lime, pineapple, pomegranate, cherry, cranberry or apple, preferably fresh.
  • as much sliced fruit as you want. The more the better in my opinion

Experiment with different amounts of ingredients and you will develop your very own special how to make sangria recipe.

Learning how to make Sangria is fun and you will find most everyone will love it. It goes without saying how wonderful it is with our Mexican recipes.Here are a couple more sangria recipes for you to try.

You might also want to try our margarita recipe too.


Do You Have A Favorite Sangria Recipe You Would Love To Brag About?

Tell us about your best sangria recipe that everyone raves about, including tips, secrets, or even the best wines to use. 

Give us as much detail as you can so we can duplicate your delicious recipe.

You will be creating your very own page right here on It's really easy and your friends and family can find it here anytime they need it.

Do You Have A Favorite Sangria Recipe You Would Love To Brag About?

Tell us about your best sangria recipe that everyone raves about, including tips, secrets, or even the best wines to use.

Give us as much detail as you can so we can duplicate your delicious recipe.

You will be creating your very own page right here on It's really easy and your friends and family can find it here anytime they need it.

Appetizers To Go With Sangria

Mexican Artichoke Dip
Jalapeno Poppers
White Cheese Dip
Guacamole Dip

Homepage for How To Make Sangria

New! Comments

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California