A pitcher of fresh fruit sangria is one of my favorite no-fuss party drinks. When you’re busy getting everything else ready, it’s nice to have something that requires almost no prep: toss the fruit and alcohol together, chill while you finish cooking, then serve over ice. The berries become syrupy, the citrus brightens the mix, and it ends up looking fancy without costing much.
The mixed berries get syrupy and jammy, the citrus adds a bright lift, and the result tastes far more expensive than it actually is.
I’m not much of a straight wine drinker, but I enjoy wine when it’s sweetened and blended with fruit — especially served over ice. If you prefer it boozier or milder, it’s easy to tweak (see the FAQs below).
Ingredients and Tools You’ll Need
There’s no need to buy an expensive bottle — a budget-friendly Merlot works well here. This recipe yields about eight small servings (a wine glass filled with ice). Scale up or down as needed.
This recipe makes a pitcher suitable for 8 small servings. Use the recipe card below to double or triple quantities if you’re serving a crowd.
For the sangria
- 2 cups mixed berries
- ¼ cup granulated sugar
- 1 orange, cut into wedges
- 1 bottle red wine (Merlot works well)
- ½ cup brandy (blackberry or cherry brandy adds extra fruit flavor)
- ¼ cup orange liqueur (such as triple sec)
For serving
- Mint leaves
- Whole berries
- Orange slices
How to Make Triple Berry Sangria
Step 1: Sugar the berries. Combine the mixed berries and granulated sugar in a medium bowl. Let sit at room temperature about 30 minutes, until the berries release their juices and the sugar mostly dissolves.
Step 2: Add the alcohol. Transfer the orange wedges and the juicy berries to a pitcher. Pour in the wine, brandy, and orange liqueur. Stir gently, cover, and chill in the refrigerator for 2–4 hours so the wine infuses with fruit flavor.
Step 3: Garnish and serve. Serve the sangria over ice and garnish with whole berries, mint leaves, and extra orange slices if desired. Refrigerate leftovers and consume within one day for best flavor.
Storage Instructions + Serving Ideas
This sangria is best the day it’s made. It will keep in the refrigerator about 24 hours; if you need to store it longer, strain out the fruit before storing and drink within another day or two.
If you prefer smaller quantities, halve the recipe — fresh sangria tastes noticeably better than day-old sangria.
Questions and Troubleshooting
Yes. Add more brandy and liqueur if you want it stronger. To tone it down, add sparkling water or lemon-lime soda right before serving.
No. It adds depth and citrus brightness, but you can substitute a splash of orange juice and an extra tablespoon of sugar if you prefer not to use liqueur.
The wine may be very dry or the fruit may be tart. Stir in another tablespoon of sugar, let it sit 15 minutes, and taste again — that usually balances it out.
More Sangria Recipes
- Strawberry peach sangria for summer gatherings.
- Pineapple jalapeño sangria for a spicy twist.
- Apple pear sangria for cozy fall evenings.
- Christmas sangria with cranberries, apple, and cinnamon for the holidays.
Printable Recipe
Easy Triple Berry Sangria
Ingredients
For the sangria
- 2 cups mixed berries
- ¼ cup granulated sugar
- 1 orange, cut into wedges
- 1 bottle red wine (Merlot works well)
- ½ cup brandy (blackberry or cherry recommended)
- ¼ cup orange liqueur (such as triple sec)
For serving
- Mint leaves
- Whole berries
- Orange slices
Instructions
- Sugar the berries. Combine berries and sugar in a medium bowl. Let sit about 30 minutes until juicy and sugar dissolves.
- Add the alcohol. Place orange wedges and berries into a pitcher. Add wine, brandy, and orange liqueur. Stir, cover, and refrigerate 2–4 hours to infuse.
- Garnish and serve. Serve over ice with whole berries, mint, and extra orange slices. Refrigerate leftovers and drink within 1 day.
Notes
This recipe is flexible: swap berries or citrus, or try a flavored spirit. For savings, use frozen berries and an affordable wine.
Nutrition
Calories: 170 kcal • Carbohydrates: 16 g • Protein: 1 g • Fat: 1 g • Sugar: 13 g