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RECIPE – Sangria
The Vegetarian Librarian

1 bottle of dry red wine (this is about 4 cups)
3/4 cup of orange juice
The juice of 1 lime
1/2 cup of sugar (can be a little less if you like)
Chopped fresh fruit (I used 1 apple, 1 pear, 1 plum)

Mix the first 4 ingredients in a pitcher. Make sure to dissolve all of the sugar. Add fruit and serve with ice immediately or wait a bit for the fruit to mix in with the wine. Don’t forget to scoop some of the fruit into the glass. The sangria will be good for a day or two in the fridge.


But I thought Sangria involved adding hard liquor to the mix?
That is the beauty of Sangria! It will accept all kinds of liquors. I’ve seen recipes with gin, brandy, rum, grand marnier. Here’s a link to Alpana Singh’s favorite hard-liquor-combo-Sangria. The recipe in this webisode is a basic starter for Sangria and I think it stands on its own.

What kind of wine should I use?
That is more of the beauty of Sangria… it doesn’t matter. The one I used in the video cost me $4.50 at Dominicks. I would stay away from wines that say “Sangria” on the label because they probably are pre-sweetened. Also, it is a good idea to stay away from wines like Carlo Rossi or ones that come in a carafe if you need to function without a brain-splitting headache the next day. A dry wine is preferred. Here are some types of wine that usually classify as dry: Zinfandel, Cabernet Sauvignon, Merlot, Syrah. This is what Wikipedia has to say about wine sweetness.

What if I don’t want to make it myself?
My favorite place for Sangria in Chicago is Café Iberico.

What goes well with Sangria?
Tapas, spinach enchiladas, good friends, and the Creature from the Black Lagoon.

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