Red Wine Sangria

By Alexandra Caspero on April 24, 2013


Let’s have a drink, shall we?

I’m in full on vacation mode. We don’t leave for Europe for another 2 1/2 weeks (but who’s counting?) but I’ve already been practicing my phrases, eating dinner at 9, and enjoying lots of wine and gelato in between.

I mean, I need to prepare for the culture- right? Red Wine Sangria

BL and I have split up the planning duties: he’s got transportation and activities, I have food and nightlife.

Clearly my sweetie understands me.

I have been pouring over trip advisor, Rick Steve podcasts, and countless books trying to figure out favorite local restaurants, picnic spots and cuisine of each region.

It’s been a tough few weeks.

(If you have any recommendations- let’s hear them!)


Since I will turn just about any event into a celebration, I’ve themed our weekend dinners- coinciding for each country we researched that day. Ah, life has been pretty fun lately.

Last weekend? Barcelona! Along with my Paella recipe (next week), I made this Sangria to sip on the porch Saturday night and then by the pool on Sunday.

If you’ve ever had Sangria, you understand the refreshing, addictive drink that it is. Red wine, fresh squeezed juice, lightly-sweetened, it’s easy to down a pitcher faster than you’d like.

This is my classic recipe, a simple version that I sometimes deviate from depending on the menu. It’s just as delicious with in-season berries, sliced plums, and peaches. I recommend allowing it to sit for at least 8 hours. If you don’t have that kind of time, be sure to serve it very-well chilled and muddle your fruit as you add it.



1 Bottle of red wine
2 medium oranges, cut into wedges
1 lemon, cut into wedges
2.5 tbsp. raw sugar
1 oz. brandy (or more if you like your Sangria a bit boozier)
2 Cups club soda, preferred but can use ginger ale or lemon-lime soda

Add 1 orange, 1/2 the lemon, sugar, and brandy to a pitcher. Lightly muddle until sugar is mostly dissolved and fruit is slightly broken down.

Add the red wine and remaining fruit. Chill for 6-8+ hours. To serve, add club soda and pour over ice. Garnish with fruit!

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Lynne
      April 28, 2013 AT 4:27 am

      I tasted sangria when I was a child when I was not aware that the juice, which I have been drinking, has a little red wine. Perhaps I should try the sangria recipe someday. Paella is nice dish. Maybe I am aware of Spanish dishes since my place has similar Hispanic influences.

    2. Annie
      April 25, 2013 AT 12:37 pm

      Sounds as if you have a good handle on your trip planning – – definitely wise to “acclimate” before you go ;-)! Sangria is wonderful! Like Alexandra above, I appreciate the light hand w/ the sugar.

    3. Anne ~ Uni Homemaker
      April 24, 2013 AT 10:07 pm

      This looks so refreshing! Perfect for alfresco dining or after work drink. Lovely post.

      1. DK
        April 25, 2013 AT 10:18 am

        Thanks Anne! It is the perfect summer drink!

    4. Alexandra @ Lean Green Healthy Machine
      April 24, 2013 AT 11:39 am

      Yum! I’m always too fearful to order sangria out because of the sugar overload…but this healthier version looks like the perfect summer treat!

      1. DK
        April 25, 2013 AT 10:18 am

        It’s not too bad! Only a few tablespoons for the whole thing. I’ve never tried it with a more natural sweetener but I bet you could 😉