The best easy Red Sangria with fresh fruit and red wine, takes simple ingredients that are super easy to adapt and vary into one of the most delicious adult beverages ever! Fresh fruit, a combination of alcohol like triple sec and brand paired with Merlot or Cabernet Sauvignon is a classic red sangria recipe that you will love. No need to get Sangria from your fav Italian restaurant when its just so easy to raid the liquor cabinet and make your own!
750ml.dry red wine(try Cabernet Sauvignon or Merlot)
Mix all ingredients together in a large pitcher.
Refrigerate sangria, covered, overnight or at least 4-6 hours until chilled. Chilling provides the best taste so the flavors can melt together.
What kind of Fruit should go in my Sangria?
You could use any type of fresh fruit like strawberries, peaches, pineapple, or kiwi. The key here is just to get creative and mix things up.
lemons - they add an amazing tartness to the sangria.
limes - adds a nice tanginess.
oranges - sweet and juicy.
grapefruit - super refreshing.
pears - great flavor and texture.
apples - delicious apple taste.
grapes - very pretty on top.
melons - cantaloupe, watermelon, honeydew.
berries - blackberries, raspberries, blueberries.
Use a red wine such as pinot noir or zin.
Don’t worry about adding sugar; instead focus on balancing out acidity by choosing wines with higher levels of tannins.
Try to find bottles that have been aged less than two years.
You don’t necessarily want to drink white wine with sangria—it tends to overpower the other components. Instead, opt for a rosé or sparkling wine.
I use whatever fruits look freshest at the market. You want them juicy, plump and ready to eat. If your fruit isn’t quite as ripe as mine, just add more time to macerate before adding to the rest of the ingredients. Completely customizable but we love sliced oranges, lemons and limes for bold, bright flavors and colors both.
You may be tempted to skip the sugar altogether because you think it will mask the tartness of the fruit. But if you leave out the sugar, the acidity of the fruit won’t balance itself out properly.