Sangría (Spanish Fruit Wine Punch)
Why this recipe works
- Fresh, chilled flavour: Citrus and peach infuse the wine as it chills, giving the punch a bright fruit character without needing cooking.
- Balanced sweetness: Orange juice and sugar soften the wine, while lemon and red wine acidity keep the drink lively rather than syrupy.
- Ideal for preparing ahead: The flavour improves with chilling, so the punch can be mixed before serving and finished with ice at the last moment.
Get the most out of this recipe
Timing notes
- Chill before serving: Give the sangría the full chilling time so the fruit, cinnamon and brandy have time to flavour the wine.
- Add ice at the end: Keep the ice out of the bowl until serving to prevent the punch from becoming diluted.
Ingredient notes
- Choose firm ripe peaches: A peach should be fragrant but still firm enough to hold its shape after macerating in the wine.
- Use drinkable red wine: A smooth, fruity red wine works well here; avoid anything overly tannic, as chilling can make bitterness more noticeable.
- Keep the cinnamon subtle: Ground cinnamon adds warmth, but it should support the fruit rather than dominate the punch.
Make-ahead tips
- Mix in advance: Prepare the sangría a few hours ahead and keep it covered in the fridge until ready to serve.
- Best on the day it is made: The punch keeps for up to two days, but the freshest fruit flavour and cleanest texture are best on the first day.
- Strain for longer storage: If keeping leftovers beyond a day, strain out the fruit and serve later over fresh ice.
Alcohol-free alternatives
- Alcohol-free base: Use alcohol-free red wine for a similar colour and tannic structure without the alcohol.
- Replace the brandy: Omit the brandy and add extra orange juice or a splash of alcohol-free spirit alternative for depth.
- Lighter finish: Top glasses with chilled sparkling water just before serving for a fresher, spritz-style version.
Equipment you'll need
Ingredients
Instructions
- Slice the orange and lemon into thin rounds, then cut the peach into bite-sized wedges. Add the fruit to a large bowl.
- Add the caster sugar and ground cinnamon, then pour in the brandy. Stir well and leave for 10 minutes so the sugar starts to dissolve and the fruit begins to macerate.
- Pour in the orange juice and red wine, then stir again until the sugar is fully dissolved. Cover and chill for at least 2 hours so the fruit perfumes the wine.
- To serve, add the ice cubes to a jug or directly to glasses. Ladle in the sangría, making sure each glass gets plenty of fruit.
Recipe notes
Tips
- For the best flavour, chill the sangría for the full 2 hours, then add the ice only at serving so it stays punchy rather than diluted.
- If your peaches are very ripe, slice them a little thicker so they hold their shape in the punch.
Substitutions
- Replace brandy with aged rum for a rounder, slightly sweeter punch.
- Replace caster sugar with honey for a softer sweetness and a lightly floral note.
- Replace peach with apricot for a firmer stone fruit that keeps its shape well.
Storage
- Refrigerate up to 2 days
- Store covered in the fridge for up to 2 days. For the freshest flavour, strain out the fruit after 24 hours, then chill and serve over fresh ice cubes.
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Recipe overview
- Servings: 6 glasses
- Total time: 2h 10min (10min active)
- Difficulty: Easy
- Cuisine: Spanish
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