Learn how to make authentic Spanish sangria with this easy sangria recipe. It only takes a few minutes to prep, it’s easy to customize with your favorite wine and fruit, and it’s great for entertaining a crowd!
Ever since we moved to Barcelona, I’ve been getting lots of requests for an authentic Spanish sangria recipe here on the blog. But as it turns out — I’m so sorry to break it to you — locals here don’t really drink sangria!
I know, it was a major shocker to us too when we moved here. But if you glance around a restaurant here in Spain, it’s almost always just the tourists who are the ones with pitchers of sangria on their tables. When locals here are craving a cold drink, they usually opt instead for a glass of vermut (here in Catalonia) or sidra (in Asturias) or tinto de verano (wine with lemon soda down in the south) or kalimotxo (wine with Coke in the Basque country). The details of its origins are murky, although granted, Spaniards do proudly take the credit for sangria. And my Spanish friends also made sure to note as I was writing this post that they do occasionally make a batch of sangria at home in the summertime, especially when they’re looking for a cheap and easy way to provide drinks for a crowd. But in the entire time that we’ve been living in Spain, we’ve been served sangria a grand total of one time. So…there’s that.
Still, even if it is admittedly more of a touristy thing here, I love making sangria this time of year! I’ve long said that it’s my go-to cocktail for summer entertaining, especially since it’s so easy to make (less than 10 minutes or prep), relatively affordable (and a great use for inexpensive wine), completely customizable with your favorite ingredients (hello, summer fruit season), and always tastes so light and refreshing and summery (y-u-m). Oh and bonus, it’s easy to prep hours in advance and always looks so vibrant and gorgeous in a pitcher. And in my experience, it’s always a hit with a crowd.
So if you are interested in learning how to make authentic sangria, I thought I would continue our Spanish recipe series today and show you the way that it’s prepared here in Spain!
Spanish Sangria Ingredients:
If you ask bartenders here in Spain how to make sangria, they will be the first to tell you that — technically — there is no standard way to make sangria. It’s really just a wine punch, made with seasonal fruit, sweetener, a good splash of brandy, and possibly something fizzy added in. But beyond that, the details are 100% up to you! I’ve included lots of tips below for how to customize your own sangria recipe. But as a starting place, here are the sangria ingredients that are used most commonly here in Spain:
How To Make Sangria:
Homemade sangria couldn’t be easier to make. Simply…
- Chop your fruit: Dice the orange, green and lemon apple into evenly-sized pieces.
- Stir everything together: Combine the diced wine, fruit and brandy the juice of one orange, and a cinnamon stick together in a large pitcher.
- (Optional) Add sweetener: If you prefer a sweeter sangria, feel free to add in a tablespoon or two of sweetener at a time until the sangria reaches your desired level of sweetness.
- Cover and refrigerate: In order to let those flavors meld together, Pop the pitcher in the fridge for at least 30 minutes or up to 4 hours before serving.
- Serve: Then serve the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.
Sangria Recipe Variations:
As I mentioned above, the beauty of sangria is that it’s really more of a method than an exact recipe. So just gather whatever ingredients you have on hand and customize a batch to your liking! For example, feel free to…