How to Make Homemade Sangria Step by Step

Make homemade sangria in the most natural way it's not difficult at all and it doesn't take that much work. We believe it's well worth it, so we explain it to you step by step.

Sangria is a summer classic because it's delicious, very refreshing and always appealing. It is as famous beyond our borders as paella, but contrary to the abuses committed against it abroad and at various beach bars, we're going to learn how to prepare a traditional sangria with natural ingredients and in no time with the right utensils.

Ingredients for homemade sangria

With the homemade sangria recipe, as with any very traditional recipe, there are heated debates about whether it includes this ingredient or that one. We dare to give you our formula, without exact quantities, since we understand this is very personal, but with some possible variations:

• Red wine, which should not be of poor quality, although there's no need to use a Vega Sicilia either.
• A small proportion of sweet wine gives the sangria a delightful touch.
• Fresh orange or lemon juice, freshly squeezed, no sodas full of sugars and colorings.
• Peaches in large pieces.
• Sugar to taste, but better not to overdo it.
• Cinnamon, if we like it (stick)
• Soda water, optional
• Some liqueur such as Cointreau, vodka, or even cognac. Also optional.

Optionally: other fruits, like strawberries, pear, apricots... Also, 1 can of soda water.

The measurements are really to the consumer's taste, and there are many different sangrias, but if you've never made it you can start with the following ingredient guide, try it and adapt it to your preferred sweetness, strength and fruity flavor:

1 L of wine, one glass of sweet wine, 3 peaches, the juice of 2 or 3 oranges (depending on how much juice they yield), the juice of 1 lemon, 1 cinnamon stick and 3 tablespoons of sugar. Feel free to add 1 nectarine and 1 sweet but firm pear.

Step-by-step preparation of the sangria

In my opinion, to mix the sangria it's best to use a large bowl or serving dish where you can stir well to dissolve the sugar, like a good champagne cooler or a fruit bowl (the Affari or the Le Creuset ones are ideal for this), which, being glass, also allows you to see perfectly when the sugar has dissolved.

1. We pour the wine and the liqueurs, if we use them, into the chosen container. Add the sugar and stir with a wooden spoon.
2. We squeeze the oranges or the lemons with a citrus juicer and add the juice to the wine.
3. We peel the fruit that we are going to add if it has an unpleasant skin, like peaches, with a peeler. I don't see the need to peel fruit like apple, for example.
4. We cut the fruit on a juice-collecting board (don't throw the juice away, add it to the sangria) with a good knife; in rather large pieces is most traditional, although some prefer it more finely chopped, for which we can use a special cutter that makes perfect cubes in no time.
5. We add the chopped fruit to the mixture. Some people like to let the sangria rest well before serving so the fruit soaks up the liquid; I know many people who consider the soaked fruit a delicacy.
6. We also add the cinnamon, if we like to include it.
7. If we're going to add some soda water it's best to add it at the last moment so it doesn't lose much fizz.

Sangria is traditionally served in a glass pitcher, so you can see the little fruits swimming with their pretty colors; we can transfer the sangria from the bowl to the bottle when we're going to serve it. But if there are only a few of you at home and you prepare a small amount of sangria, a bottle with a strainer is perfect.

But yes, what is always essential is that the sangria is very cold, for which people usually add plenty of ice cubes with just enough lead time to chill but not enough for them to melt completely before serving.

Don't say we didn't give you every convenience to make a homemade sangria that will leave friends and strangers alike speechless this summer. And with all the utensils to prepare and serve the sangria perfectly.