Spanish Cuisine

Red Sangria with Strawberries Recipe – Spanish Special

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Red Sangria with Strawberries Recipe – Spanish Special

Red Sangria with Strawberries is a refreshing and festive cocktail featuring red wine gently infused with fresh strawberries, citrus slices, and a splash of orange liqueur or brandy. This lively Spanish drink is ideal for sharing, making it a wonderful addition to summer gatherings or dinner celebrations.

  • Prep Time5 min
  • Cook Time2 hr
  • Total Time2 hr 5 min

Red Sangria with Strawberries Ingredients:

  • 1 bottle red wine (750 ml, a fruity variety like Tempranillo, Garnacha, or Merlot)
  • 1/4 cup brandy
  • 1/4 cup orange liqueur (like Triple Sec or Cointreau)
  • 1/4 cup honey (or to taste)
  • 1 orange, thinly sliced
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced
  • 1 cup strawberries, hulled and sliced
  • 1 apple, cored and cut into thin wedges
  • 1 cup soda water (or club soda, chilled)
  • Ice (optional)

How to make Red Sangria with Strawberries :

1

Combine Ingredients: In a large pitcher or bowl, combine the red wine, brandy, orange liqueur, and honey. Stir until the honey is fully dissolved.

2

Add Fruit: Add the sliced orange, lemon, lime, strawberries, and apple. Stir gently to mix.

3

Chill: Cover and refrigerate for at least 2 hours, or up to 24 hours. The longer it sits, the more the flavors will meld together.

4

Serve: Just before serving, add the chilled soda water to the pitcher. If you like, serve the sangria over ice.

5

Garnish and Enjoy: Garnish with additional fruit slices if desired.

Recipe Note:

Use a dry, medium-bodied Spanish red wine (such as Tempranillo or Garnacha) to keep the base refreshing.

Slice strawberries and citrus (like oranges, lemons, or limes) evenly for balanced infusion and visual appeal.

Muddle the fruit gently in the pitcher to release natural juices and deepen flavor.

Add a splash of orange liqueur (like Cointreau or triple sec) or brandy for warmth and complexity.

Stir well and chill the sangria for at least 2–4 hours, or preferably overnight, to let the flavors meld.

Serve over ice with some fruit included, and garnish with fresh mint or berries for extra freshness.

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