How to serve sangria wine

Updated July 20, 2017

Sangria is the perfect party drink on a warm summer day. Sangria is light, fruity and makes a festive presentation with slices of citrus and fresh berries. Sangria can be served in a large pitcher or punch bowl. Pour sangria into wine glasses that are large enough to hold the fruit slices. Sangria should be mixed and chilled overnight for best results.

Pour the wine into a large pitcher. Squeeze the orange, lemon and lime into a bowl and remove any seeds. Add the juice to the pitcher of wine. Add the pineapple, orange juice and sugar and stir to blend.

Chill the sangria in the refrigerator overnight. If you do not have time to prepare the sangria the night before, chill the bottle of red wine and add lots of ice to the sangria mixture.

Add the ginger ale, sliced orange, lemon, lime, strawberries and raspberries just before serving. Add ice, if desired, or have ice readily available for your guests.

Serve the sangria in a large punch bowl. The mix of fruit makes a presentation that is eye catching and festive. Place the punch bowl on top of ice to keep the sangria cold. Sangria can also be mixed and poured from a large pitcher. Serve the sangria in wine glasses large enough to hold the slices of fruit, sangria and ice.


You can add any type of fruit you like. Peaches, nectarines and apple wedges go well with sangria.

Things You'll Need

  • Sangria:
  • 1 bottle of red wine (Rioja, Zinfandel, Shiraz or Cabernet Sauvignon)
  • 1 orange, cut into wedges
  • 1 lemon, cut into wedges
  • 1 lime, cut into wedges
  • 1 cup pineapple chunks
  • 2 tablespoons sugar
  • 1/2 cup orange juice
  • 56.7gr gin
  • 4 cups ginger ale
  • Garnish:
  • 1 cup strawberries, sliced
  • 1 cup raspberries
  • 1 orange, sliced
  • 1 lemon, sliced
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About the Author

Jodi Buttarazzi has been writing professionally since 2008. She has contributed articles and content for online publications such as Merchant Circle, drawing on her experience of food and wine owning and operating a fine-dining restaurant in Houston. She is pursuing a career in the health-care industry and is working toward a Bachelor of Science in health-care management at the University of Phoenix.