Spanish Sangria

READY IN: 8hrs
Recipe by TishT

Great for those hot summer afternoons or eating with a spicy paella

Top Review by Salad burnet

This Sangria went over very well at our ribfest barbeque. Very refreshing with ribs and spicy red beans and rice. I did adjust it to my personal taste and recollections of sangria I had back in my college days. I used 2 bottles of Robert Mondavi Merlot. I squeezed in the juice of one whole orange plus the juice of one lemon (could add lime juice as well). Used Triple Sec, omitted club soda. I added half each of orange, lemon and lime slices just before serving. Left out apples, nectarines and peaches. It was light, not too heavy with alchohol, perfect for a hot summer night. We added this to our summer drink list.

Ingredients Nutrition


  1. In a large pitcher, mix together the first 4 ingredients.
  2. Cover and refrigerate for several hours or overnight.
  3. Just before serving, add the club soda and plenty of ice cubes.
  4. Serve very cold garnished with a slice of fruit.
  5. Note: if using a punch bowl, float the various fruit on top.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a