Preparation info

  • Difficulty


  • This makes

    6 to 8


Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

When it’s hot, nothing tastes better than chilled sangria, which is as popular in Mexico as in its native Spain. Mexicans often make sangria with one of the powerful, heat-concentrated red wines that have been made in Baja California since the eighteenth century.


  • 1 lime
  • 1 lemon
  • 1 orange
  • 1 bottle inexpensive red wine, such as syrah or zinfandel
  • ½ cup brandy or white rum
  • 2 pieces star anise
  • 1 cinnamon stick
  • Sliced seasonal fruit (grapes, peaches, apples, pears, and melon are traditional, but mango, pineapple, or berries also work well)
  • Ice cubes
  • Sparkling water, soda water, or sparkling wine


  1. Wash the citrus fruits, cut them in half, and slice them into ¼-inch-thick slices. Place them in a large glass pitcher and add the wine, brandy, and spices. Cover and steep overnight in the refrigerator.
  2. To serve, put some fresh fruit in the bottom of a wine glass or tall glass. Fill three-quarters full with ice cubes. Strain the sangria into the glass until the ice is just covered. Top off the glass to the rim with sparkling water or wine. Cut a slit in a piece of fruit and hang it on the rim.


Sliced fruit


To make a hibiscus sangria, slice up an orange, a lime, a lemon, and a green apple, and place them in a large glass pitcher. Half fill the pitcher with hibiscus syrup and refrigerate for several hours or overnight. Top up with sparkling wine (or, for a nonalcoholic version, sparkling water) and pour into ice-filled glasses. Garnish with more fresh fruit.