GRANADA COOKING EXPERIENCE

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Sangria
Recipe

GRANADA COOKING EXPERIENCE

Style

Granada-style sangria

In Spain, sangria is one of the most iconic and refreshing drinks, especially during the warmer months. There are many variations depending on the region or personal taste, but they all share that irresistible combination of wine, fresh fruit, and a touch of sweetness. This is our classic sangria recipe, perfect for sharing at gatherings with friends, outdoor meals, or any special occasion. Easy to prepare, colorful, and full of flavor, it’s a drink made to be enjoyed at a relaxed pace.

PS: The sangria accepts many types of fruit such as peach, strawberrys, apples, oranges, lemons. Feel free to try other fruits of your desire.

Ingredients

for approximately 4 or 6 people
liquids
1 bottle of red wine (750 ml)
A splash of vermouth or brandy (optional but traditional)
A splash of rum
1 can of soda water
250ml water for infusion
fruits
1 orange
1 lemon
1 peach
5 o 6 strawberrys
sugar
2 tablespoons of sugar (adjust to taste)
others
1 cinnamon stick
Ice to taste
step by step

Before starting, it’s best to have all the ingredients ready so the process flows smoothly. 

You might wonder when to add the sugar or how long to let the mixture rest, but don’t worry—each step is designed to extract the best flavors from the fruit without losing the freshness of the wine. The key lies in balance and respecting the resting time.

step 01: Orange peel and cinnamon infusion for sangria

Wash and peel the orange, trying to avoid the white pith (which is bitter). In a small pots, add the peel, cinnamon, and 250 ml of water. Heat over low heat without letting it come to a rolling boil (about 5–10 minutes).

Turn off the heat and let it sit for another 10–15 minutes.

Strain the liquid and let it cool completely. Set aside the cinnamon stick.

step 02: Cut the fruit

Wash the orange, peach, strawberrys and lemon well, then cut them into slices or small pieces.

step 03: Macerate the fruit (the key to the flavor) and add alcohol

In a large pitcher, add the fruits
Add in the sugar and gently mash the fruit to release its juices.
Pour in the rum (or brandy) and vermouth.

Let it sit for 10–15 minutes so the fruit can absorb the flavors.

step 04: Add the wine and let the flavors develop

Add the red wine, add the infusion done in step 1, and add the cinnamon stick left over from the infusion

step 05: rest (very important)

Let it chill in the refrigerator for at least 2–4 hours (preferably overnight).

step 06: finishing touch

Just before serving, add the cold soda to give it a refreshing, light taste

step 06: to serve

In glasses with ice and some fruit inside