Refreshing sangria in spring and summer months, oh what a joy! This recipe is my go-to cocktail for entertaining for a larger group of guests. Preparation it easy and can certainly be made in advance. The beautiful color, vibrant and bright, is stunning in a clear pitcher
garnished with your favorite delicious, seasonal fruits. This recipe is always a hit with guests served with Spanish tapas and traditional paella. Enjoy!

My Favorite Sangria
2 bottles of Spanish Rioja
½ cup Cointreau
2 oranges, one juiced, one sliced for garnish
1 green apple, diced
½ cup fresh strawberries, sliced
½ cup fresh blueberries
1 lemon, sliced
1 cinnamon stick, optional
Sweetener, optional or to taste
Sparkling water or champagne
In a large pitcher, add wine, Cointreau, orange juice, apple, strawberries, blueberries, lemon slices,
cinnamon stick. Add sweetener to taste.
Cover and refrigerate for up to 4 hours.
Serve over ice, topped with sparkling water or champagne. Garnish with an orange slice.

Print Pin

My Favorite Sangria

Author Chef Tiffany Blackmon

Ingredients

• 2 Bottles Spanish Rioja
• ½ Cup Cointreau
• 1 Green Apple Diced
• ½ Cup Stawberries Sliced
• ½ Cup Fresh Blueberries
• 1 Lemon Sliced
• 1 Cinnamon Stick Optional
• Sweetener Optional or to taste
• Sparkling water of champagne
• 2 Oranges One juiced and One Sliced

Instructions

• 1.  In a large pitcher, add wine, Cointreau, orange juice, apple, strawberries, blueberries, lemon slices, cinnamon stick.  Add sweetener to taste. 
• 2. Cover and refrigerate for up to 4 hours. 
• 3.  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 rose for a lighter sangria. 

~Substitute an orange-flavored liqueur for the brandy.  Cointreau, Triple Sec or Grand Marnier. 

~Fruit!!  Ahhhh…so many fabulous options.  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 I use Cointreau and that’s 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.

Tiffy’s Tips
~ When selecting wines, I enjoy both red and white sangria. A Spanish red is traditional but try using a
Spanish rose for a lighter sangria.
~ Substitute an orange-flavored liqueur for the brandy. Cointreau, Triple Sec or Grand Marnier.
~ Fruit!! Ahhhh…so many fabulous options. 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 it quite a bit of natural sugar in this recipe. I
shy away from added sweeteners when I prepare as I use Cointreau and that’s 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.

Shop My Tools:
Sol Outdoor Pitcher
Essential Glass Beverage Dispenser with Infuser
Sol Outdoor Goblets
Williams Sonoma Organic Red and White Sangria Mix Set

Every week I share with you a delicious recipe . Make sure you subscribe to the newsletter so you do not miss one! Keep staying fabulous friends! XO- Tiffany Blackmon

Photography by Audrie Dollins , The beautiful florals Provided by Vivienne and Vine, the delicious Hor dourves by My Sweet Roots . All styling and opinions are that of my own. Thank you to all the Sponsors for Tiffany Blackmon Blog.