Summer is here, and it’s the perfect season to be outside enjoying warm afternoons and long evenings. Few drinks capture that easy summer feeling like a bright, fruit-filled sangria. This Summer Sangria balances citrus and stone fruit—orange, lemon, peaches and plums—so it’s not too sweet and not too tart. Best of all, it’s simple to prepare and ideal for sharing.
For this sangria I prefer using dry wines. Spanish varieties are traditional—Albariño for white, Garnacha or Tempranillo for red—but dry Italian wines work very well too, such as Pinot Grigio or Frascati for white and Chianti or Montepulciano for red. You don’t need an expensive bottle; an affordable dry wine will do the job. The key is dryness, which lets the fruit and a touch of added liqueur shine without becoming cloying.
I like to load the pitcher with plenty of fruit: citrus to brighten the base and ripe stone fruit for fragrance and body. A small amount of sugar helps marry the flavors while chilling, and my preferred spirit here is Cointreau for its orange aroma—traditionally brandy is used, so use what you prefer or have on hand.
The method is straightforward. Combine one bottle of red and one bottle of white wine in a large pitcher. Add sliced orange, sliced lemon and granulated sugar, then refrigerate for several hours so the citrus infuses the wine. When you’re ready to serve, add sliced peaches and plums plus the Cointreau, give everything a gentle stir, and keep chilled. I serve this sangria without ice so the flavor stays concentrated, but you can add chilled glasses or ice cubes if you prefer a colder drink immediately.
This recipe makes a generous pitcher that serves a small gathering. It’s flexible—adjust the fruit, use only red or only white wine, or swap the liqueur for brandy or triple sec depending on preference. Experiment with seasonal fruit for different flavor profiles: berries in early summer, stone fruit at peak ripeness, or even a handful of green apple for extra tartness.
Summer Sangria
Author: Ana Coronado
Date: June 13, 2020
A refreshing summer cocktail: fruity, balanced and easy to make. Perfect for backyard parties and relaxed gatherings.
Equipment
- Large pitcher
Ingredients
- 1 orange, sliced (about 1/8 inch thick)
- 1 lemon, sliced (about 1/8 inch thick)
- 1 (750 ml) bottle red wine, dry
- 1 (750 ml) bottle white wine, dry
- 2 ripe peaches, sliced
- 2 ripe plums, sliced
- 1/4 cup granulated sugar
- 1/4 cup Cointreau (or another orange liqueur or brandy)
Instructions
- Pour both bottles of wine into a large pitcher.
- Add the orange and lemon slices and the granulated sugar. Stir to help dissolve the sugar.
- Cover and refrigerate for about 6 hours or overnight to allow the citrus to infuse the wine.
- When ready to serve, add the sliced peaches, plums and Cointreau. Stir gently to combine.
- Serve chilled, without ice, or pour over ice if you prefer a colder glass immediately.
Notes
- Choose dry wines for the best balance. Spanish and Italian dry wines both work well.
- Adjust sweetness by using more or less sugar, or substitute a simple syrup if you prefer it to dissolve fully.
- For a non-alcoholic version, replace the wine with a combination of chilled grape juice and carbonated water, and omit the Cointreau.
- Prepare the sangria ahead of time so flavors have time to meld—overnight is ideal when possible.
Nutrition
Serving size: 5 oz | Calories: 275 kcal (approximate)
This Summer Sangria is a reliable go-to for warm-weather entertaining: colorful, aromatic and easy to scale up for larger groups. Keep it chilled and serve with light appetizers or a casual dinner. Cheers to sunny days and good company!
Looking for more summer recipes? Try Lemon Caper Potato Salad or Lemon Arugula Pasta Salad—both work beautifully alongside a pitcher of sangria at a BBQ or picnic.