Margarita
Rosie Schaap
2963 ratings with an average rating of 5 out of 5 stars
2,963
3 minutes
Traditional Sangria
- Total Time
- 10 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 ½ cups (about 16 servings)
- 2bottles dry garnacha red wine
- 1bottle dry rosado (Spanish rosé)
- 12ounces orange soda (preferably a less-sweet brand such as Spanish KAS or San Pellegrino aranciata, or use Fanta)
- 1ounce Torres orange liqueur or Triple Sec
- 2ounces Romate or other Spanish brandy
- 1tablespoon sugar, or to taste
- 2apples, cored and diced, for garnish
- 2oranges, cut into wedges, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
164 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 0 grams protein; 9 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large vessel, combine all liquid ingredients. Stir with a wooden spoon. Let rest for 5 minutes. Taste, and add sugar if desired, stirring to dissolve. Refrigerate for at least four hours, preferably overnight.
- Step 2
To serve, fill glasses with ice. Pour 5 ounces sangria into each glass and garnish with diced apple and orange wedges.
Private Notes
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Cooking Notes
Rafael
I squeeze fresh orange juice and add carbonation to it. It's better tasting and has no sugar or corn syrup added. This makes it better tasting and is not hard to do.
Lauren
To make batches in a standard pitcher, I use: 4 cups red wine, 2 cups rosé, 3/4 cup San Pellegrino, 1 Tbsp triple sec, 2 Tbsp brandy. I make "freezer sangria" using this recipe. I put the "garnish" fruit in tall asparagus mason jars (the pint and a half jars with straight sides), add peaches and blueberries, pour the liquid from the pitcher, then freeze. I use these as the "ice" in my cooler for summer camping trips... just thaw and drink! 1 pitcher = 2 mason jars. 1 recipe = 2 pitchers.
juleezee
I'd say add one or two sliced oranges and extra seltzer (not club soda, it has salt) to the mix, let it sit overnight in the fridge and then remove the slices before adding the garnish and serving it. Avoids the use of a sugary soda; Fanta and arranciata both have gritty bits of orange peel in them, so you'd have to filter the sangria if no grit is your aim.
D G
When I went to Spain, the recipe I received from a Cafe owner was: 1 Liter dry red wine 1/4 Liter Cognac 1/4 Liter Grand Manier Pour over sliced fresh fruit, and refrigerate 24 hours before serving.
Molly H
Wonderful. Use very dry red wine. Don't be tempted to go with other sodas or more soda. It's the brandy and the wine together that make it so delicious.
Dana
I made this with other wines just following the proportions and it is great! I had some mistake merlot to get rid of. Great way to use up mediocre wine!
Maura Nicolosi
Great suggestion!
Halli
I made it without the liqueurs for a slightly lighter version, using the wine varieties and San Pellegrino as suggested, and leaving out the sugar since San Pellegrino is high sugar to start with. People had the option to add in sugar If wished, but no-one did. Very good - I think the San Pellegrino is a clever addition.
Elias
I used added white peaches(in season) and some peach liquer, came out wonderful. Sometimes I'm a purist and sometimes I want to experiment, this one worked for me.
CJ
This was a hit! I used Italian blood orange soda and left out the tablespoon of sugar. It was perfectly balanced and my guests loved it.
Nick
I've made this numerous times, as it's my favorite sangria recipe, and I've tried dozens!
CJ
This was a hit! I used Italian blood orange soda and left out the tablespoon of sugar. It was perfectly balanced and my guests loved it.
Andrea
Made with 3/4 c orange juice and 4T simple syrup instead of orange soda and sugar. No pelligrino
Halli
I made it without the liqueurs for a slightly lighter version, using the wine varieties and San Pellegrino as suggested, and leaving out the sugar since San Pellegrino is high sugar to start with. People had the option to add in sugar If wished, but no-one did. Very good - I think the San Pellegrino is a clever addition.
Hannah
Let the fruit sit in the wine for a few hours before serving instead of using the fruit as a garnish. It really improves the flavor. I also added about double the liquor and used Grand Mariner instead of Triple Sec.
DJD
Orange soda? No and ick. Diced apple? No-- sliced, maybe. Orange wedges? No-- sliced. Not allowing orange to macerate? No way. For a real, traditional Spanish sangria: 1 bottle red wine. 1/4 C. each fresh orange juice and triple sec. 2T. sugar. 1 orange, halved lengthwise & sliced. Mix ahead at least 6 hours or overnight. Before serving add 1C. soda water (or delete sugar and substitute 7-up). Enjoy!
D G
When I went to Spain, the recipe I received from a Cafe owner was: 1 Liter dry red wine 1/4 Liter Cognac 1/4 Liter Grand Manier Pour over sliced fresh fruit, and refrigerate 24 hours before serving.
Elizabeth Glenn
Call me nit-picky if you want, and perhaps I am. But really, "Traditional" should not contain "Orange Soda" as an ingredient. Whatever else it may be, this recipe is NOT "Traditional Sangria." Please give it a new name, preferably one that is not so obviously ridiculous.
Wendy
I don't add the sugar, but I use Cental Market(a grocer here in Texas) Blood Orange Soda. I also add a cinnamon stick or two to the wine.
Molly H
Wonderful. Use very dry red wine. Don't be tempted to go with other sodas or more soda. It's the brandy and the wine together that make it so delicious.
Claudio
No Garnacha or rioja in the house (times are hard). Used a big 1.5l bottle of Frontera, a Chilean Cab/Merlot mix with a South African Rose we had around with Cointreau and Grand Marnier. Very tasty. Maybe straight up Merlot or a Merlot/point noir mix next time.
Lauren
To make batches in a standard pitcher, I use: 4 cups red wine, 2 cups rosé, 3/4 cup San Pellegrino, 1 Tbsp triple sec, 2 Tbsp brandy. I make "freezer sangria" using this recipe. I put the "garnish" fruit in tall asparagus mason jars (the pint and a half jars with straight sides), add peaches and blueberries, pour the liquid from the pitcher, then freeze. I use these as the "ice" in my cooler for summer camping trips... just thaw and drink! 1 pitcher = 2 mason jars. 1 recipe = 2 pitchers.
Russell Norberg
In the Austin Texas heat adding Rose, and lightening it with a can of soda was a very good idea. I also added 1/4 cup each of lemon and lime juice. Added toothpicks so people could eat the fruit.
Michael Dorfman
I'm looking forward to making this Sangria Recipe for a Spanish-themed party but am concerned that the specified quantities of Triple Sec and Brandy seem minuscule in relation to the volume of wine and soda. How much impact can they possibly have? I fear those elements will be "lost in the shuffle". Comments, anyone?
Christian Quaade
Rather than an orange soda, I prefer Fanta Ice Lemon (or Fanta Lemón as it is sold as in Spain). If you chose a late-harvest red wine (also from central Spain; like Segovia), you get a deeper, sweeter flavour from the wine and can skip the addition of sugar. I also find the orange liqueur to be not necessary. As also suggested, leave the sangria overnight, but soaking with thinly sliced fruit (orange/peach); remove this before serving and garnish with fresh fruit, which you can eat at the end.
Dianne
When Eric says "...in a large vessel..." how large? Anyone? Having a party, need to know. Thanks Dianne
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