When it comes to hosting events with a lot of people, a pitcher full of sangria is the way to go. It serves a lot of people, is fairly easy to make as well as serve and who doesn’t love booze soaked fruit? So, the next time you need to make drinks for a crowd, make a pitcher of this red wine sangria with summer fruits and a pitcher of the peach hibiscus sangria. You’ll have the red and white wine people covered and everyone will be happy.
My goal with this Red Wine Sangria was to not use white sugar like many of the other sangria recipes I saw online. I wanted it to be sweetened naturally from the fruit and the booze, but not too sweet.
Since I made it in the summer season, fresh organic fruit was easy to find. In the winter months, this will not be so easy (which is why I served the spiced cranberry sangria at Thanksgiving instead).
I don’t remember what type of red wine I used but I know it wasn’t too pricy. For red wine sangria, you want something you’ll enjoy drinking but it doesn’t have to break the bank. Try to find one that will match the fruit you are including in the recipe.
- 1 orange, cut into wedges
- 1 peach, pit removed and cut into wedges
- 1 nectarine, pit removed and cut into wedges
- 1 handful of strawberries, stems removed and sliced
- 1 cup orange liqueur
- 1 bottle red wine
- Add the fruit to a pitcher and top with orange liqueur and red wine.
- Stir to combine, cover and place in the refrigerator for a few hours to allow the flavors to meld.
- Remove from the fridge about 30 minutes before serving.
- Serve with no ice and don't forget to eat the fruit in the sangria (it's often the best part).
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Photography credit goes to speed927.