I sort of invited myself to a Fourth of July barbecue. One of my coworkers expressed interest in doing something, so at a group lunch I blurted out, “you should have people over. I’ll bring Sangria!” Graciously, he offered to host a small get-together.

Here I should mention that i’ve never had sangria, and I have no idea how to make it. At the time, it seemed like a festive beverage suggestion- the sort of thing i’d consider making for a party, even if I wouldn’t drink it myself.

I first heard of sangria was when I was getting ready for a trip to Sevilla. Most of the websites and books I read said something like: “Sangria is a tourist beverage. Avoid all restaurants that blatantly advertise sangria or paella.” I opted instead to drink Tinto de Verano, a popular summer beverage that in my experience has been 1 part box wine, 1 part Fanta.

Like Tinto de Verano, sangria can be deceptively potent, especially when it’s full of cold, ripe fruit. I picked this recipe because I had some great Chilton County peaches on hand, as well as several bottles of POM Wonderful juice. To help keep things cold, I froze the pitcher and the fruit slices ahead of time. I’m glad I made it- everyone liked it, and there was just enough to go around.


1 bottle (750 ml) red wine
3/4 cup brandy
1/4 cup orange liqueur
1/4 cup pomegranate juice
1/4 cup orange juice
1 cup lemon or orange Fanta
2 fresh peaches, thinly sliced
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced

In a glass pitcher, mix the wine, brandy, liqueur, and juices. Stir, then add the soda and fruit. Serve with ice.

5 thoughts on “Sangria”

  1. Boy if thats the case with Spain and tourists- thats a shame because I love sangria. I mad some last year for a big family reunion we had and boy did it disappear. That side of the family is not really all that big into drinking either. For me its and every summer must.

    I love your new blog and am about to see what is here. Beautiful pics.

  2. I love the freezing the fruit slices idea, you could also make ice cubes out of some additional orange and pomegranate juice. I have never made homemade sangria, but drink it like it’s gatorade at this great restaurant in Pittsburgh called Tusca. It always looked to complicated to try, but your post has inspired me! Thanks!

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