Red Sangria

Red Sangria | Style & Spice

This recipe is my own version of a sangria that my family orders at their favorite Italian restaurant. The fruit is flavorful and fresh, and the tannins of the wine still come through.

Red Sangria | Style & Spice

I used a Malbec from Alamos for this batch. It’s a great wine that plays well with the flavors of the fruit, and it averages at only $10 per bottle. Both their Bonarda and Red Blend (Malbec, Bonarda, Tempranillo, and Syrah) would also be great choices.

Red Sangria | Style & Spice

The reason I love this sangria is because the method is so unique. The fruit is blended together to create a puree, and then it is added into the wine. I love how the wine becomes slightly cloudy from all of the fresh fruit. And for those of you who like to eat the wine-soaked fruit, you can always toss in some slices at the end.

Red Sangria | Style & Spice
When adding in the citrus fruits, make sure you peel off the rind so the fruit is segmented. The rind would add an overpowering bitter flavor, so you want to make sure to take it off. I usually leave the limes with their rind on because it’s much thinner than the rind of the lemon and orange. It’s up to you whether you’d like to peel the lime or not, but I find it saves time and effort to leave it on.

Red Sangria | Style & Spice

Depending on your own personal drink preference, you can add as much or as little agave nectar as you’d like. The amount you add will also depend on how sweet and sour the particular batch of fruit you have is. I usually just eyeball the amount and taste it as I go. If you want to add more at the very end, it mixes in smoothly.

Red Sangria


  • 1 bottle of Malbec
  • 1 pint strawberries
  • 1 large navel orange
  • 1 lemon
  • 1 lime
  • 2 peaches
  • 1 cup sparkling water
  • 2-3 tablespoons agave nectar


  1. Prepare your fruit by slicing the strawberries and peaches. Take the rind off of the citrus fruits and separate them into segments.
  2. In a blender, puree the fruit with the agave nectar until it is a smooth liquid. A powerful, good quality blender makes this process much easier. If your fruit isn't blending, pour in a splash of wine to help move the process along.
  3. Using a nut milk bag (one of my new favorite kitchen tools!) or a strainer lined with cheesecloth, strain the fruit mixture so the pulp and seeds are removed.
  4. Add the wine and sparkling water to the fruit puree and stir until blended.
  5. Refrigerate for at least 2 hours and serve over ice.

Red Sangria | Style & Spice

Red Sangria | Style & Spice
Disclaimer: This post contains affiliate links. I was not paid to endorse any of these products, and all opinions are entirely my own.

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1 Comment

  • Avatar
    Deborah Budke
    September 6, 2015 at 9:01 pm

    Rachel and Sarah made us our Anniversary dinner a few weeks ago. We were the “test kitchen” for the Sangria and hands down, this is the BEST!!!!! Way to go, girls!!! Love, Mom

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