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Sangria: the best recipe ever

Sangria means summer, warm and beach: sangria is, in fact, a classic cocktail of Spanish tradition, suitable for the summer and of which there are several variations since every area of Spain seems to have its own.

In general, you can prepare this cocktail/drink using summer fruits of any kind: give space to your fantasy and try the different combinations…

The history of the sangria and its name

The name Sangria comes from the Spanish sangres, bleeding, and the wine that is used is usually the Sangre de toro: it can be perfectly substituted with Cabernet and Merlot or with the good and Spanish Rioja. According to the most accredited theories, sangria was born in the 9th Century thanks to the Spanish peasants who started to prepare a drink by using the products they had available at the moment, namely wine, peaches, apples and citrus fruits. There are also other theories, but the substance is that today there are many types of sangria, and every person in Spain claims that it is the original recipe. At the base, however, there is always the stained wine, full red wine, although in Catalunya they prefer white wine.

Ingredients for for 1.5 lt of sangria

  • 1 liter of red wine
  • 2 oranges juiced
  • 4 peaches
  • 5 tablespoons of sugar
  • The peel of 2 lemons
  • 1 cinnamon stick


  1. Pour the wine into a large bowl or in a tall jug and add sugar. Stir until sugar does dissolve;
  2. Add the juice of the two oranges and, if desired, also some slice of orange. Mix well;
  3. Cut the peaches into small pieces and add them to the mix, always stirring. Add the cinnamon stick and continue mixing;
  4. Put the jug in the fridge and pull out only when serving.


Preparation time: 10 minutes

Cooking time: 0 minutes

Total time: 10 minutes

Result: Sangria is the finest summer drink possible and the fruit, if combined with a good red wine, will really do its part.

Variation: Peaches can be replaced by apples, pears, kiwis, bananas, tropical fruit and in general every medium-hard kind of fruit.

Tip: To lower the amount of alcohol, just add some ice cube and lemon slices. If instead, you want to raise the level of alcohol add a couple of shots of rum. Cinnamon powder has to be avoided because it fails to blend well and remains on the surface even if mixed continuously. If you do not have cinnamon, replace it with cloves.

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About the author
Veruska Anconitano
Veruska is a food and wine travel journalist awarded as Best Food Travel Journalist. Sommelier, in addition to cooking and traveling, she is often called upon to tell his experience during events and seminars.
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