Mexican Fruit Sangria

Sangria Mexicana


Preparation info

  • Difficulty


  • 15


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

The single most important ingredient in sangria has to be the wine, but don’t forget what a key role the fruit plays. The colorful palette of oranges, lemons, limes, apples, and pears bathing in a sea of Spanish red wine beckons like no other drink. I love to eat the succulent fruit after the sangria is all gone. Each slice is laden with all the sweet and smoky notes from both the brandy and the wine. A glass of sangria goes well with just about any dish. However, the playful combination of fruit from trees and fruit of the vine pairs perfectly with most spicy dishes.


  • 2 bottles of red wine (recommend Rioja)
  • 2 cups brandy
  • 1 cup fresh orange juice
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 lime, sliced
  • 1 apple, cored and cut into thin wedges
  • 1 pear, cored and cut into thin wedges
  • 1 (750-ml) bottle club soda, chilled
  • Ice


Combine the wine, brandy, orange juice, and fruits in a large container or glass pitcher. Cover and chill completely, at least 1 to 2 hours or overnight.

Add soda to mixture when ready to serve. Serve with ice and some of the fruit.