This authentic Sangria Española, without added sugar, contains apple, peach, and orange pieces. Plus a little fizz in the end, to make it extra festive!
Living in Barcelona for over 20 years, I’ve had my share of sangrias; the good, the great, and the ones that taste like fruit punch with a wine accident. This is my version of the real thing. No added sugar, no shortcuts, no candy-sweet tourist-trap sangria. Just proper Sangria Española the way it should be: bold, fruity, a little boozy, and absolutely perfect for a long summer afternoon on the terrace.
Sangria’s Origin
Sangria’s origin is unclear; some say it was a way to upgrade the lowest-quality wines from Southern Spain. Therefore, adding fruits (sugars) would help balance the sharpness. Others say it was an invention of British sailors, who brought some Spanish wine to the Caribbean and mixed it with rum and fruit. Truth be told, no one knows for sure. One thing is certain: it’s a fantastic drink to sip on in the summertime!
Which wine to use
Sangria is only as good as the wine you put in it but that doesn’t mean you need to spend a fortune. A medium-bodied Spanish red is your best friend here. Tempranillo is the classic choice, fruity and smooth with just enough structure to hold up to the fruit and brandy. Garnacha works beautifully, too. What you want to avoid is anything too tannic or oaky; a heavy Cabernet Sauvignon will fight with the fruit instead of playing along. Use something you’d happily drink on its own, just not your best bottle.
The Golden Rules
Here are a few rules to follow if you want to concoct a traditional Sangria:
- Cut the fruits small enough that the pieces slide easily into your mouth when drinking, except the citrus.
- Cover the Sangria (airtightly) with plastic wrap so the alcohol does not evaporate.
- Make sure to macerate the Sangria long enough (minimum of 3 hours in the fridge) because the wine needs to suck up all the fruit flavours.
- Make sure to gently stir the Sangria before serving.
- Don’t forget the fizz in the end, it could be a gas lemonade, soda, or simply sparkling water.
Why no added sugar?
Most sangria recipes call for sugar or simple syrup, but honestly, between the orange juice, the fruit, and the natural sweetness of a good Tempranillo, it just isn’t necessary. The fruit macerates overnight, releasing its own sugars into the wine, which mellows and sweetens everything naturally. The result is a more grown-up sangria, still fruity and refreshing, but without that sticky sweetness that makes you feel like you’re drinking a dessert. If you find it too dry for your taste, a small splash of extra orange juice is all you need.
Tapas to Serve with Sangria
So let’s make this summer drink!
Sangria Española
Ingredients
- 750 ml red wine
- 300 ml orange juice
- 100 ml Brandy
- 1 apple (cut into small cubes)
- 1 peach (cut into small cubes)
- 1 orange (sliced in quarter)
- 1 cinnamon stick
To add after maceration
- 200 ml sparkling soda or lemonade
Instructions
- Start by cutting the apple and peach, and add to a pitcher.
- Add the wine, orange juice and brandy to the pitcher.
- Add a few slices of orange and the cinnamon stick.
- Mix up and cover (airtight) with plastic wrap.
- Let macerate overnight in the fridge (minimum 3 hours).
- Add the soda or fizzy lemonade before serving.
16 Comments
It looks soooo good!! 🙂
Thanks!
I’m a huge Sangria fan. Love your suggestion to cut the fruit small enough! Sometimes large pieces look pretty in a pitcher, but they make it awkward for your guests!
yes, and this way they slides right in the mouth for a nice fruity bite;)
Love this simple sangria. Some of them are too sweet for me, but this one looks perfect. Just the way sangria is meant to be, I’m thinking.
It’s still lightly sweet with all those fruits macerating in there for hours. To me, nothing like natural sugars;)
I love a good traditional sangria! My grandmother in France used to make a very similar one that was so tasty, she’d always let the flavours marinate for at least a day, and it was the bomb! She’d also let me drink a glass at 8 years-old which was the best part. hahahaha Yours looks delicious and brought back all those happy memories 🙂
It s almost fruit juice… no judgment here;) i leave mine at least a night in the fridge, it makes all the difference! Osmosis miracles!
Despite always ordering it while I’m out, I’ve actually never made sangria. After reading this recipe though I’m not sure why! Time to give it a try!
Believe me! It s always better handmade!
I have been thinking of Sangria for a week now! You can bet I am making this on the weekend!! It looks good -not too candy-ish!
It s the ultimate! Still sweet with all those fruits in there, just need a good overnight to macerate it correctly !
This is my all time favourite summer drink 😍 can’t wait to try this recipe 🙌🏼
Boozy and fruit ! Perfect drink!
Great recipe! We like sangria without added sugar. This was a very good easy basic recipe. We skipped the cinnamon stick as didnt have one. I used some frozen peach chunks I had and a fresh apple and fresh orange. We made it and left it overnight. The next day we added lemon lime flavoured club Soda to taste to our individual wine glasses instead of adding to the whole jug. We also added ice cubes to our glasses. We made a double recipe and enjoyed every drop with our roast beef dinner. Thanks for sharing a great recipe.
I’m glad you guys like it! The fruits are already giving all their sugar so no need for extra sugar! Thanks for letting me know!