Nothing says summer quite like a chilled glass of sangria. This easy, make-ahead recipe is less about exact measurements and more about layering fresh, seasonal flavors. It’s perfect for backyard gatherings, weekend brunches or simply unwinding on a warm evening.
Serves: 6–8
Prep time: 10 minutes (plus chilling time)
Ingredients
- 1 bottle (750 ml) dry red wine
- 2–3 tablespoons triple sec (or another fruity liqueur)
- 1 cup mixed summer berries (raspberries, blueberries, and blackberries)
- 1 cup freshly squeezed orange juice
- Ice, for serving
- Extra fresh berries and orange slices, for garnish (optional)
Instructions
Make the berry puree.
In a bowl, lightly mash the raspberries, blueberries, and blackberries with a fork or potato masher until they form a rustic, chunky puree. You can also pulse them a few times in a blender if you prefer.
Combine the ingredients.
In a large pitcher, pour in the red wine and triple sec. Stir in the berry puree and freshly squeezed orange juice until well combined.
Chill.
Cover the pitcher and refrigerate for at least 4 hours, or preferably overnight, to allow the fruit flavors to infuse the wine.
Serve.
Stir the sangria before serving. Pour over ice and garnish with fresh berries and orange slices if desired.
Tips
- A medium-bodied, fruit-forward red wine such as Merlot, Garnacha (Grenache), or Tempranillo works especially well.If you prefer a sweeter sangria, stir in 1–2 tablespoons of simple syrup or honey before chilling.
- For a little sparkle, top each glass with a splash of club soda or lemon-lime sparkling water just before serving.
When it’s time to serve, pour the sangria over ice and top with a splash of club soda for a light, refreshing finish. Garnish with extra berries or orange slices if you’d like, then sit back and enjoy a taste of summer in every sip.
And don’t forget to visit the Cactus Catina this summer at the SRP Visitor Center for refreshing cocktails and savory snacks! Open nightly this summer only.
