If you are looking for an easy red sangria recipe you have definitely come to the right place. I have tried a lot of variations but this one is my go to recipe for summer entertaining. It’s pretty, it’s refreshing, and it’s delicious.
Red Sangria History
So, a little history. Sangria comes from Spain and Portugal. I knew I loved those countries! The word sangria actually is the active form of to bleed so essentially sangria means bleeding. It refers to the bright crimson color of the drink. You can make white sangria, and it is very good, but the red is my favorite.
Tips for Perfect Red Sangria
It needs to be served very cold. In fact, it’s fantastic with ice in it, but use the stones or plastic cubes so you don’t dilute your drink —or else drink really, really fast. Keep it in the refrigerator or an insulated pitcher or the fruit will break down and it will lose it’s flavor. I like to make it the night before my party so it has time for the flavors to mingle. I remove the old fruit and add fresh fruit before serving so it maintains that pretty look. Just don’t eat the fruit because it absorbs the alcohol and it carries a punch you might not expect.
I will be perfectly honest here. I do not use an expensive wine. In fact, I tend to buy a gallon jug of Carlo Rossi Sangria or Paisano and use that. Just make sure it’s a fruity red that isn’t too sweet or too dry. Once you have your wine you add alcohol and fruit and you just pop it in the fridge overnight. It is just so incredibly easy to make sangria.
This is the way I like it but you can vary the fruit if you like.
Easy Red Sangria Recipe
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Easy Red Sangria RecipePrint Add to Collection Go to Collections
- 1 cup of water
- 1 cup of sugar
- 1 750 ml bottle of red wine
- 1/4 cup Triple Sec
- 1/2 cup white rum
- 1/2 cup orange juice
- 1/4 cup pineapple juice
- 1/2 cup simple syrup
- 1 lemon
- 2 limes
- 1 orange
- 1 cup blackberries, , muddled (just mash the slightly)
- Simmer the water and sugar together until the sugar is dissolved.
- Mix all of the ingredients together in a large pitcher with a cover.
- Stir in the cooled simple syrup.
- Stir gently until the ingredients are well mixed.
- Cover and refrigerate for 18 to 24 hours (longer is better).
- Strain out the fruit and replace with fresh fruit before serving.
- You may add 1 cup of sparkling water before serving.
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