Sangria Sunday – Our Summertime Tradition

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Lizzie Lau

Shortly after we helped my parents move into their new home on 5 acres, I decided that this place is the perfect location for hosting Sangria Sunday.  It quickly became our summertime tradition.  Even guests who weren’t excited about the idea of drinking Sangria really enjoyed it – you know some people have a favorite drink and can’t wrap their heads around trying something different!

sangria in a wine glass
Yield: 10 servings

Sangria Recipe

Prep Time 15 minutes
Total Time 15 minutes


  • 1 bottle of red wine - ideally a Spanish wine like a Rioja or a Tempranillo, but don't spend much, the other flavors are very strong.
  • 1/2 cup of brandy
  • 1/2 cup of triple sec
  • 1/2 cup frozen lemonade concentrate
  • 1/3 cup orange juice
  • 2 cups sparkling water – I used a natural lemon lime one from IGA
  • 2 cups mixed frozen fruit or berries
  • 2 cups mixed frozen fruit or berries
  • 1
  • 1 lemon sliced


  1. Combine all the ingredients in a large pitcher or dispenser.

I made it one batch at a time and served it over frozen fruit instead of ice. I honestly rarely measure the ingredients and it always turns out great. My recipe isn’t traditional, but if you’re curious, you can read about the history of Sangria here.

I used mixed frozen fruit that I picked up at Costco, it had peach slices, grapes, melon, strawberries and blueberries in it. The fruit melted and absorbed the flavor of the sangria – it was yummy too!

Most recipes call for sugar but I forgot to put it in the first time I made it, and it was fantastic so I don’t bother with it. I’ve found that you can sub in Rum for the Brandy and it’s just as good. You can also swap in white wine and make a Sangria Blanco – use fruit that doesn’t bleed, like peaches and nectarines.

I traveled around Spain during my 5 month long backpacking trip in Europe when I was 25. I loved having tapas and wine in the evenings, and now the taste of Sangria takes me back to that trip. The friends I stayed with on the North West coast of Spain taught me to make the potato Tortilla that is served in all the local pubs, as well as the most amazing calamari. I wish I had written down the recipes, somehow I’ve never been able to do them justice at home.

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