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4.5 from 654 votes

Sangria Recipe

An easy and refreshing sangria recipe made with only 6 ingredients, including diced apples, oranges, and red wine. So delicious!

Prep Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 6 servings
Calories: 179 kcal
Course: Drinks
Cuisine: Spanish

Ingredients

  • 2 apples, diced into chunks
  • 1 orange, rind removed and diced into chunks
  • 2 tablespoons lemon juice (about 1 lemon, juiced)
  • 1 (750ml) standard bottle medium-bodied red wine* (see notes)
  • ½ cup orange juice
  • ¼ cup brandy
  • For serving: sparkling water (optional)

Instructions

    Cup of Yum
  1. Place all the ingredients, except the sparkling water, in a large pitcher and stir to combine. 
  2. Refrigerate sangria for 3 to 4 hours, up to overnight, before serving.
  3. When ready to serve, give the sangria one last stir and pour over a glass of ice. Top with sparkling water for some bubbles if desired.

Notes

  • Wine: A medium-bodied red wine like a Spanish Tempranillo or Garnacha is perfect. You could also use a bottle of cabernet sauvignon or a merlot. There’s no need to spend $30 on a bottle. Something in the $10 to $15 price range will work just fine.

Nutrition Information

Serving 1/6th of recipe Calories 179kcal (9%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 1mg (0%) Potassium 159mg (5%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 300IU (6%) Vitamin C 40.4mg (45%) Calcium 10mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 179

% Daily Value*

Serving 1/6th of recipe
Calories 179kcal 9%
Carbohydrates 15g 5%
Protein 1g 2%
Fat 0g 0%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g 0%
Monounsaturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 159mg 3%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 300IU 6%
Vitamin C 40.4mg 45%
Calcium 10mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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