Let Me Tell You About This Sangria (and That One Time...)

You know how sometimes you just want to make something that looks fancy but is actually dead simple? That’s this sangria. The first time I made it, I was hosting my cousin’s birthday and honestly, I didn’t even own a proper pitcher (I used an old mixing bowl; don’t judge). But it still turned out so good people asked for seconds before I’d even finished my first glass. Also, I once tried to cut the fruit while watching an episode of The Great British Bake Off—ended up with slightly odd-shaped slices, but hey, it tasted the same. So basically, you can’t mess this up.

Why I Keep Coming Back to This (and Why You Might, Too)

I make this when the sun’s out and I can’t be bothered with anything more complicated than chopping fruit. My family goes a bit nuts for it—my dad likes to fish out the berries (claims they’re "marinated"). It’s great for potlucks; you can just dump everything in a jug and ignore it for a while (though don’t ignore it too long, or the oranges get kind of floppy). Once, I forgot the brandy—did anyone notice? Only my aunt Linda, and she brings her own flask anyway. Also, if you’re tired of the same-old lemonade at get-togethers, this is way more fun.

What You’ll Need (Flexible, Like All Good Things)

1 bottle red wine (Spanish Tempranillo is classic, but honestly, any cheap-ish, fruity red will do the trick—my grandma’s adamant about Rioja, but I’m not so fussy)
¼ cup brandy (or orange liqueur; sometimes I use triple sec if that’s what’s in the cupboard)
¼ cup simple syrup or honey (I’ve totally used maple syrup in a pinch—pretty good!)
1 orange, sliced (navel, blood, whatever—they're all tasty)
1 lemon, sliced
1 lime, sliced
1 cup strawberries, halved (or raspberries when strawberries are silly expensive)
½ cup blueberries (or more if you’re into it—sometimes I just dump in a handful)
1-2 cups soda water (lemonade or ginger ale works for extra sweetness)
Ice, to serve

How to Throw This Together (With Zero Stress)

First, grab a big pitcher (or, if you’re me, a large mixing bowl the first time). Toss in all your sliced oranges, lemons, limes, and berries. I usually just cut the citrus into rounds, but wedges work if you’re feeling wild.
Pour in the wine, brandy (or whatever you’re using), and simple syrup/honey. Give it a stir. This is where I sneak a taste—sometimes I realize it needs a tiny bit more sweetener, or maybe a squeeze more citrus. Trust your gut; it’s just sangria.
Chill it in the fridge for at least 2 hours. Overnight is even better, but I can never wait that long. The fruit gets all soft and soaks up the wine—yum.
Just before serving, add the soda water. Not too soon or it’ll go flat (made that mistake once—sad bubbles). Add as much ice as you want, or let people do their own thing.
Serve in big glasses, making sure everyone gets some juicy fruit in each pour.

Things I’ve Learned (Mostly By Accident)

If you use honey, mix it with a bit of warm water first or it’ll just sit at the bottom. Learned that the sticky way.
Too much lemon can make it a bit harsh—I tend to use half if my lemons are those monster-sized ones from the store.
Citrus gets mushy after a day in the wine, but berries just get boozier. I’m not complaining.

Tried-and-Tested (and Not So Tested) Variations

White wine works! It’s lighter, more like spa water with a kick. Try peaches and green grapes for a change.
I once threw in frozen mixed berries instead of fresh—actually, I find it works better if you’re in a hurry because they chill the wine as they soak.
Don’t bother with banana. Trust me.
Mint leaves on top look fancy, but not everyone in my house likes the taste. (I do, though.)

Do You Really Need Fancy Equipment?

A big pitcher is ideal, but like I said, I used a mixing bowl once (covered it with a plate—no one knew). If you don’t have a muddler, the handle of a wooden spoon is great for giving the fruit a little squish. Also, if you’re out of measuring cups, just wing it. No one’s grading you.

Fresh Sangria with Berries and Citrus Slices

How Long Can You Keep This Stuff?

Technically, sangria will last in the fridge for about 2 days. But honestly, in my house it never lasts more than a day! The fruit gets softer as it sits, which I kind of like. If you’re keeping it overnight, maybe add the soda water just before serving so it doesn’t get sad and flat.

Here’s How I Like to Serve It (and a Little Family Weirdness)

Big wine glasses, lots of ice, and a wooden spoon to scoop out the fruit. My uncle insists on a maraschino cherry in his—it’s not traditional but it makes him happy. Sometimes we serve it with a bowl of salty chips or patatas bravas—the saltiness just works. For more tapas inspo, I’m a fan of Bon Appetit's tapas list (their olives are killer, btw).

Pro Tips (Learned the Hard Way)

Don’t rush the chilling step. I once tried serving it after just thirty minutes and honestly, it tasted like wine with fruit salad. Not what you want.
Use a wine you’d actually drink—nothing too expensive, but don’t go for the bottom shelf stuff that tastes like vinegar, either.
If you’re making a double batch, use two pitchers. I once tried fitting everything in one and had a minor flood situation. Oops.

People Actually Ask Me These Things (So Here Goes)

Can I make this without alcohol? Sure thing! Just use grape juice, a splash of orange juice, and soda water. Still tasty—maybe a bit sweeter.
What’s the best wine for sangria? I tend to grab something Spanish and fruity, but honestly, it’s more about what you like. Don’t overthink it.
Can I use other fruits? Oh absolutely. Peaches, apples, pineapple—I’ve tried them all. Kiwi was a weird one; probably not my fave.
How do you keep it cold at a picnic? Frozen berries double as ice cubes—lifesaver! Or just bring a thermos. (It works, promise.)
Why is my sangria cloudy? Probably the fruit or maybe the honey if it didn’t dissolve. Doesn’t hurt the flavor, though.
Do I need to peel the citrus? Nope! Just wash ‘em well. The rind gives that little bitter note, which is nice. Unless you hate it, then peel away.

And if you’re still reading—honestly, you deserve a glass already. Enjoy!

Fresh Sangria with Berries and Citrus Slices