Easy Homemade Sangria With Fresh Fruit

Pro tips

• Slice citrus thinly and add just before serving to prevent excessive bitterness from the pith.
• Make a simple syrup with sugar and water first, then cool it before mixing with wine to prevent heat damage to volatile fruit flavors.
• Add sparkling water last and just before serving to preserve carbonation and fizz.
• Use a large pitcher with plenty of ice to keep the sangria cold without over-diluting as ice melts.

Substitutions

• Corbett Canyon wine → any affordable red or rosé wine (adjust sweetness to taste)
• Sparkling water → club soda or Prosecco (for extra bubbles and slight alcohol boost)
• Orange and lime → other fresh citrus like lemon, grapefruit, or tangerine (adjust sugar if using very tart fruit)

Storage & make-ahead

Store covered in the refrigerator for up to 2 days. Add fresh fruit and sparkling water within 2 hours of serving for best carbonation.

Do I need to chill the sangria before serving?

No, this recipe is ready to drink immediately, though chilling enhances flavor. For best results, refrigerate for 1–2 hours before serving.

Can I make this sangria ahead of time?

Yes, prepare the wine, sugar syrup, and fruit up to 4 hours ahead. Add sparkling water just before serving to keep carbonation.

What type of wine works best for this sangria?

The recipe calls for Corbett Canyon red or rosé wine, but any affordable, fruit-forward red or rosé wine works well. Avoid expensive bottles.

What other fruits can I add to this sangria?

Apples, berries, peaches, pineapple, and grapes are all common additions. Add them fresh or slightly chilled for best flavor.

How much does this recipe yield?

A 750ml bottle of wine plus 6 oz sparkling water yields approximately 4–5 servings depending on glass size and dilution.