Spring is in the air, which means it’s time for outdoor gatherings. One of my go-to recipes for spring entertaining is my easy red sangria recipe. Red sangria beautifully bridges the gap between cool weather reds and fresh seasonal fruit, making it the perfect spring and summer cocktail. It is light, refreshing, vibrant, and easy to make ahead and serve, which makes it ideal for hosting. Simply add your ingredients to a large pitcher, stir, and you’ll have a delicious sangria ready to garnish and enjoy. This easy red sangria recipe is versatile, crowd pleasing, and the perfect addition to all of the sunny spring and summer soirées that lie ahead!

What’s The Difference Between Red Sangria and White Sangria?

The difference between red sangria and white sangria comes down to the base wine you use. Red sangria is made with red wine and tends to have a richer, deeper flavor, while white sangria uses white wine for a lighter and more refreshing taste. Both are delicious and perfect for entertaining.

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My Easy Red Sangria Recipe

A delicious make-ahead cocktail for spring and summer entertaining.

Author Chef Tiffany Blackmon

Ingredients

• 2 bottles Spanish Rioja
• ½ cup Cointreau
• 2 oranges, one juiced and one sliced for garnish
• 1 green apple diced
• ½ cup stawberries sliced
• ½ cup fresh blueberries
• 1 lemon, sliced
• 1 cinnamon stick  optional
• Sparkling water of champagne

Instructions

• In a large pitcher, add wine, Cointreau, orange juice, apple, strawberries, blueberries, lemon slices, and cinnamon stick. 
• Cover and refrigerate for up to 4 hours. 
• Serve over ice, topped with sparkling water or champagne. Garnish with orange slices.

Notes

TIFFY’S TIPS

• When selecting wines, I enjoy both red and white sangria.  A Spanish red is traditional but try using a Spanish rosé for a lighter sangria.
• Substitute brandy for the Cointreau. Or use triple sec or Grand Marnier.
• The options for fruity additions are endless. Berries, grapes, pineapple, mango, kiwi, apples, peaches… shall I go on?  I like to freeze my fruit selections as well.
• Sweeteners. I prefer a less sweet cocktail option and there is quite a bit of natural sugar in this recipe. I shy away from added sweeteners when I prepare, as the Cointreau adds enough sweetener for me. You can add pure cane sugar, sugar substitutes, simple syrup, honey, light agave nectar.
• The addition of a cinnamon stick is certainly optional but a traditional ingredient in Spain.