Spanish Sangria

The best sangria I’ve ever had was at a restaurant in Madrid, Spain about fifteen years ago.  Wish I hadn’t done the math on that one… it freaks me out to realize how quickly fifteen years can fly by!  The sangria I had was made with red wine, citrus fruits and apples, and it was both rich and sweet – but not too sweet.  I remember it being so, so good.  I’ve never tried to replicate it before, but with summer in full swing and lots of parties and  events on the calendar, it seemed like some experimentation was in order.  And since Spain just won the World Cup, it couldn’t be a better time for sangria!

Making this was really easy, and it’s always fun to have a special occasion drink.  This version is a little strong, so I’ve not given exact amounts on some of the ingredients below.  That way you can control how strong it is, and how sweet you’d like it.

Spanish Sangria

1 bottle red wine, preferably Spanish
1/4 – 1/2 cup brandy
1 lime – 1/2 sliced, 1/2 juiced
1 lemon – 1/2 sliced, 1/2 juiced
1/2 – 1 cup orange juice
1 orange sliced
1 apple, chopped
2 – 4 tablespoons agave nectar

Pour the wine and brandy into a large pitcher.  Add the citrus juices and fruit.  Stir well and taste for sweetness.  Add the agave nectar, and taste again.  Add more agave if it’s not sweet enough for you.  Let the sangria chill overnight before serving.

Notes: I know red wine shouldn’t go in the fridge, but I wanted this to marinate overnight and figured it was best for the fruit to not leave it out on the counter.  If there are any sangria experts out there with tips, I welcome them. I think I’ll continue to tweak this recipe until I get it just right, but for the time being, it was still pretty tasty!

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16 Responses to “Spanish Sangria”

  1. This looks great! Nothing goes better with summer than delicious sangria. The best I’d ever had was in Barcelona but I need a trip back for some more!

  2. I need to make a virgin sangría (accent on the “i”) one day. I love how many fruits you put in this! Amazing shot!

  3. Since there’s fruit in this, can I have it for breakfast?

  4. Molly, you can absolutely have it for breakfast! Sounds like a good start to a summer day.

  5. A perfect summer treat! I went to Spain a few years ago and got to taste quite a few different kinds of sangria. :) I also made some at home with my mom -what fun!

  6. yum that sangria looks delicious and not too sweet (i hate sangria that tastes like it’s half fruit punch!). I think I’m going to have to make this asap!

  7. I adore sangria! Thanks, Kim!

  8. Una bebida muy buena para verano. Cuando la hacía mi madre, la tomábamos con hielo. Ponía dos litros de bebida gaseosa de limón por cada litro de vino y la fruta era melocotón. Ponía azúcar pero no demasiada. ¡Siempre tenía éxito!

  9. i don’t think there is anything wrong with refrigerating red wine, most sangria i’ve had has been extremely chilled, be it in a restaurant or when friends make it. looks like an awesome recipe worth trying….soon!

  10. looks so good. one of those perfect summer drinks. if you don’t want to refrigerate the wine, i’m pretty sure you can just soak the fruit in the brandy overnight and then mix with the wine later. maybe?

  11. Agave not put in the Sangria. I used sugar Madrid is what I say

  12. looks really good. i’m from barcelona (spain), the way we usually make it less strong is by adding club soda. you definitely did it right by refrigerating it if you want to soak it overnight, which is what you have to do, great job!

  13. Thanks for the tip, Julio! I used agave thinking it would dissolve easier and also because it’s just a bit healthier – although I guess with that much alcohol it doesn’t much matter!

  14. Thanks, Adriana! I had seen some recipes that added club soda and wasn’t sure how authentic that is. Since you’re from Barcelona (one of my favorite cities!), I’ll take your word for it!


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    [...] Pour the wine and brandy into a large pitcher. Add the citrus juices and fruit. Stir well and taste for sweetness. Add the agave nectar, and taste again. Add more agave if it’s not sweet enough for you.  Let the sangria chill overnight before serving. (recipe courtesy of C’est La Vegan) [...]

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