Summer Sangria

You certainly don’t need an excuse to make this because sipping it in your back yard is reason enough, but it’s also a great drink for parties. This sangria is fun, delicious, and  inexpensive to make. The recipe was given to me by a co-worker and I’m not certain of its origin.

The longer sangria sits before drinking, the smoother it will taste, which is another reason it is a perfect make-ahead cocktail for entertaining. A full day is best, but if that’s not possible  give it an absolute minimum of 2 hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine but you’ll need to switch to a large punch bowl in place of the pitcher.



Serves 8 – 10

3 oranges (1 orange sliced, 2 oranges juiced)
1 large lemon, sliced
1/2 cup sugar
1/2 cup Triple Sec
2 Bottles of Dry, medium-bodied red wine, chilled

  • In a large pitcher add sliced orange, sliced lemon, sugar, triple sec, and orange juice. Stir gently until fruit releases some juice and sugar dissolves, 1 minute.
  • Add the wine and refrigerate for at least 3-4 hours. I typically I make it the evening before for the best flavor.
  • To serve, fill a glass full of ice along with whatever chopped fruit you have available. Pour the sangria to the top and enjoy.


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Kitchen Composure

Doing what I can, with what I have, in my kitchen.

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