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Spanish Sangria with Contreau

Easy Spanish Sangria Recipe

This easy Spanish sangria recipe is made with dry red wine, brandy, orange liqueur, fresh citrus, apples, and a hint of cinnamon. It is fruity, refreshing, and perfect for parties, holidays, or relaxing summer evenings. Letting the sangria chill for a few hours helps the flavors blend together beautifully.

Course Drinks
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 6

Ingredients

  • 1 bottle dry red wine preferably Spanish, such as Tempranillo or Garnacha
  • ¼ cup brandy
  • ¼ cup orange liqueur such as Triple Sec or Cointreau
  • ¼ cup white sugar adjust to taste
  • 1 large orange, peeled and thinly sliced
  • 1 large lemon, peeled and thinly sliced
  • 1 large lime, peeled and thinly sliced
  • 1 medium apple, cored and cut into thin wedges
  • 1 cinnamon stick
  • 1-2 cups soda water (adjust to preference)
  • Ice cubes for serving

Instructions

  1. Place the peeled and sliced orange, lemon, and lime in a large pitcher. Gently press the fruit with a wooden spoon to release some of the juices.

  2. Add the apple wedges to the pitcher. Sprinkle the sugar over the fruit and stir lightly so the sugar begins to dissolve and coat the fruit.

  3. Pour the brandy and orange liqueur into the pitcher. Stir everything together and allow the mixture to sit for about 10 minutes so the fruit absorbs the flavors.

  4. Add the bottle of red wine and the cinnamon stick to the pitcher. Stir gently to combine all the ingredients.

  5. Cover the pitcher and refrigerate for at least 2 hours. For deeper flavor, let the sangria chill for 4 to 8 hours or overnight.

  6. Just before serving, pour in the soda water to add a light fizz. Adjust the amount depending on how strong or light you want the sangria.

  7. Fill glasses with ice and pour the sangria over the ice. Add some of the fruit from the pitcher to each glass.

Recipe Notes

  • Allow the sangria to chill for at least 2 hours so the flavors blend together.
  • For the best flavor, marinate the sangria 4 to 8 hours or overnight.
  • Adjust the soda water to make the sangria lighter or stronger.
  • Use a fruity Spanish red wine like Tempranillo or Garnacha.
  • Serve with plenty of the marinated fruit in each glass.