Classic Summer Sangria Recipe with Fresh Fruit

Summer has arrived, and it’s the perfect time to savor long afternoons outdoors with a refreshing Summer Sangria. This bright, balanced sangria combines citrus and ripe stone fruit for a drink that’s neither too sweet nor too tart. It’s simple to prepare, visually appealing, and ideal for gatherings or quiet evenings on the patio.

For the base, use dry wines. Classic Spanish options include Albariño for white and Garnacha or Tempranillo for red, but Italian dry wines—such as Pinot Grigio or Chianti—also work well. The most important thing is to choose dry wines rather than sweet ones so the fruit and spirits can shine. If you’re shopping on a budget, many grocery and specialty stores offer affordable dry bottles that perform beautifully in sangria.

This recipe uses both red and white wine for a balanced, layered flavor. I like to add plenty of fresh fruit—citrus slices and ripe stone fruit are ideal. Oranges and lemons provide brightness, while peaches and plums add softness and natural sweetness. For a finishing touch, a splash of orange liqueur (such as Cointreau) lifts the flavors and adds a subtle orange aroma. Traditional sangria sometimes calls for brandy, but the orange liqueur gives this version a light, fruity character I prefer.

Summer Sangria

Author: Ana Coronado

A fruity, crowd-pleasing sangria that’s perfect for summer gatherings. This recipe yields about 8 servings and keeps well chilled.

Equipment

• Large pitcher (big enough for two bottles of wine and fruit)
• Sharp knife and cutting board
• Spoon for stirring

Ingredients

• 1 orange, sliced (about 1/8 inch thick)
• 1 lemon, sliced (about 1/8 inch thick)
• 1 (750 ml) bottle dry red wine
• 1 (750 ml) bottle dry white wine
• 2 ripe peaches, sliced
• 2 ripe plums, sliced
• 1/4 cup granulated sugar
• 1/4 cup Cointreau (or another orange liqueur)

Instructions

1. Pour both bottles of wine (red and white) into a large pitcher.
2. Add the sliced orange and lemon along with the granulated sugar. Stir to help dissolve the sugar.
3. Cover and place the pitcher in the refrigerator. Chill for at least 6 hours or overnight to allow the citrus to infuse the wine.
4. When ready to serve, add the sliced peaches and plums along with the Cointreau. Stir gently to combine.
5. Serve chilled, without ice, so the sangria remains flavorful and not diluted. Keep any extra chilled in the refrigerator.

Tips and Notes

• Use ripe stone fruit for the best natural sweetness and texture—peaches and plums complement the citrus nicely.
• If you prefer a slightly fizzier sangria, top individual glasses with a splash of sparkling water or club soda just before serving.
• Adjust sweetness to taste: add a touch more sugar if your fruit is underripe, or reduce it if you prefer a drier drink.
• Traditional sangria sometimes uses brandy; the orange liqueur here adds a bright, citrus-forward note without overpowering the fruit.
• To make a large batch for parties, simply multiply the ingredients while keeping the balance of wine to fruit and liqueur.

Nutrition

Estimated serving size: 5 oz (about one glass). Calories are approximate and will vary based on wine and liqueur choices; this recipe is estimated at roughly 275 kcal per serving.

This Summer Sangria is flexible, visually beautiful, and built for easy entertaining. With dry wines, fresh citrus, ripe stone fruit, and a hint of orange liqueur, it combines classic sangria flavors with a light, summery finish. Cheers to warm days, good company, and a pitcher of perfect sangria!