Sangria! Sangria!

This sangria recipe is the obvious choice when you need a crowd-pleasing cocktail. A pitcher of refreshing sangria is the perfect summer drink to sip on at your backyard barbecue or party. So, let us introduce you to the best sangria recipe we have. It's easy to make and, even better, it's irresistibly delicious.

What Is Sangria?

Sangria is an alcoholic punch that originated in Spain and Portugal. There are two common varieties: red sangria and white sangria. It's typically made with wine, liqueur, sparkling water, fruit juice, and lots of sliced fruit.

Learn more: What Is Sangria?

What's In Sangria?

There are many variations of sangria ingredients, but this recipe for the best sangria calls for:

• Red Wine: Opt for a dry, fruity Spanish red wine.
• Brandy: Brandy adds an extra sweet and fruity flavor to the sangria.
• Triple Sec: Choose a high-quality triple sec for an extra punch of orange flavor.
• Fruit Juice:This recipe calls for orange juice, lemon juice, and frozen lemonade concentrate.
• Sugar (Optional): If you like your sangria sweeter, add some white sugar.
• Carbonated Water (Optional): Add carbonated water for a little fizz, if you like.
• Fruit: This recipe calls for sliced lemon, orange, lime, and maraschino cherries.

What Is the Best Wine For Sangria?

Any dry red wine will work, but we like to use fruity Spanish wine, such as Garnacha for the best flavor results. It doesn't have to be the most expensive bottle either. You'll be adding so many sweet ingredients to the wine that will dress it up.

What Is the Best Fruit For Sangria?

We like to use what this recipe calls for (lemon, orange, lime, and maraschino cherries), but you can really use any in-season fruits that you like.

How to Make Sangria

Making the best sangria is so incredibly easy. Simply mix all the liquid ingredients (expect the carbonated water) together in a pitcher, then add the sliced fruit. Refrigerate overnight to allow the flavors to blend. If you're using carbonated water, add it right before serving for the fizziest results.

Learn more: How to Make Sangria

Nicole's Best Sangria Tips

Culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom) says "this might be the best sangria recipe" she's ever tasted. High praise, indeed! Here are some of Nicole's best tips and tricks for making the perfect sangria every time:

• Good sangria starts with a good wine. You can use red or white, but try to stick to something on the drier side. Nicole opted for a chilled Spanish grenache.
• You can definitely make this sangria ahead of time. In fact, it'll taste best if you let it chill in the fridge for about eight hours to allow the flavors to meld. Just don't add the carbonated water until right before serving so it stays nice and bubbly.
• Get creative! You can easily make this recipe your own by mixing up the ingredients — just make sure the final product includes all the essential elements (wine, liqueur, fruit juice, sweetener, fruit, and effervescence).

How Long Does Sangria Last In the Fridge?

Sangria will last for about three to five days in the refrigerator if stored in an airtight container. It will only last for a day or two if stored in the pitcher covered with storage wrap, so we recommend moving it to an airtight container if you don't plan on drinking it all within two days.

Allrecipes Community Tips and Praise

"This was delicious!!! Instead of buying triple sec, the liquor store sold brandy and orange together, it was very yummy! Also, instead of adding sugar I bought a sweeter wine that was recommended by the sales rep. Otherwise I followed the recipe the same and everyone loved it," says NANNOUSE.

"This is a great item to keep in the fridge during the summer in case company comes by or just when the mood strikes. It is good to make in the morning for a dinner cookout," raves LizzP. "Be careful! It has a punch and goes down really easy!!!"

"Made this last night for our neighborhood LNO and everyone loved it! I tripled the batch and ran out. Next time I will make more," according to pjr0816. "I also put a whole bottle of champagne in just before I served it. It was delicious!"

Editorial contributions by Bailey Fink