For a robust, sweet-tart summer sangria recipe, the best way to start is with a cheap red wine, which actually makes a better sangria than the expensive stuff. You can use any number of varieties of fruit in sangria, but simple is sometimes best. The straightforward tang of citrus in the form of oranges and lemons provides a zest that elevates this refreshingly simple and delicious sangria recipe. Orange liqueur is standard in recipes for sangria, but as with the wine, cheaper works just as well, this time in the form of triple sec.

TIME: 10 minutes, plus 2 hours chilling


  • ¼ cup Triple Sec
  • bottle inexpensive, fruit, medium-bodied red wine
    (750 milliliters), chilled


When making Summer Sangria, it’s important to allow time for it to rest. The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that’s impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher. An inexpensive Merlot is the best choice for this recipe.


  1. Add sliced orange, lemon, and sugar to a large pitcher
  2. Mash gently with a wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves (about 1 minute)
  3. Stir in orange juice, Triple Sec, and wine
  4. Refrigerate for at least 2, and up to 8, hours
  5. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp

You can double or triple this Summer Sangria recipe easily, but you may need a punch bowl instead of a pitcher.