Endless Summer Sangria Recipe

Posted September 27, 2013 by Stephanie
sangria recipe - www.iamafoodblog.com

I have to warn you, this sangria is dangerous. It’s so delicious that you’ll find yourself drinking glass after glass without realizing just how much alcohol you’ve consumed. It’s also dangerous because you can pretty much make it with all the things you have at home right now.

sangria recipe - www.iamafoodblog.com

I actually didn’t have any of the ingredients at home, but a friend (who’s staying with us right now) came home from Trader Joe’s with a bunch of sangria ingredients and a hankering for a spicy, sweet, fruit-filled wine cocktail. She was actually planning on mixing up a pitcher herself, but when I heard what her plan was, I excitedly took over.

The secret to sangria is cinnamon. It’s not something that people think of when they go to the store to pick up sangria ingredients, but it adds a nice spicy kick. It also makes sangria seasonally appropriate, what with all the pumpkin spice floating around right now. I called this post “Endless Summer,” but really, sangria is an anytime drink, so go ahead and enjoy — it’s Friday after all!

sangria recipe - www.iamafoodblog.com

But, back to the dangers of sangria: my friend ended up having an accident after a couple too many glasses. She was trying to hang her towel in the bathroom after the pool, which involved some jumping, a bikini top, and a sharp shower handle. Somehow she managed to deeply gash a part of her boob. Luckily we had lots of Neosporin, medical tape and bandages at home. And of course, more sangria helped make her feel better too!

Sangria Recipe
serves 2-4

  • 1/4 cup sugar
  • 1/4 cup water, hot
  • 3 cups red wine
  • 3 cups sparkling citrus juice
  • 1/2 cup rum
  • 1 teaspoon cinnamon, or to taste
  • 3 cups assorted fruit, cut into 1 inch pieces

Stir the sugar into the hot water to dissolve. Set aside to cool while cutting up your fruit. You can use whatever fruit you happen to have in your fridge or sitting on your countertop. Just don’t use bananas. I like using berries, citrus fruits, and pitted fruits. When all your fruit is cut up, mix all the ingredients in a large pitcher. Enjoy chilled in all seasons!

sangria recipe - www.iamafoodblog.com


  1. Nicole says:

    This may be the perfect fall transition libation! I’ll be careful in my bathing suit when I try it, though :)

  2. Eileen says:

    Cinnamon? Hmm. I have never even heard of using cinnamon in sangria–but I’ll definitely take it, with all the beautiful fruit and delicious rum! :)

  3. Monika says:

    It was my first home-made Sangria… What should I say? Great taste and aroma! In my fridge I found orange, lemon, raspberries and lime… I had nice and tasty Saturday evening :) Thanks so much!

  4. Sophie says:

    This sounds SO GOOD even though I usually steer clear of sangria (I’m not a fan of the chunks…. ok). Love the cinnamon and fruit combo, so refreshing. Hope your friend’s boob is ok.

  5. YEOJIN says:

    My husband likes sangria.I had never made Sangria before and found that this recipe is so easy and so delicious! My husband was very impressed with my bartending!!
    It was delicious and disappeared quickly. Thanks a lot.

  6. Laurien says:

    I love sangria and it looks good :)
    Lovely recipe :)

  7. Emma says:

    This drink is like soooooo EPIC! i I love it and have it every summer guaranteed……. and now i have this recipe to improve it with. Just add a little extra sugar and it is PERFECT! Thank you soooo much for putting this on here!

  8. Ash says:

    So simple and good! I love adding blueberries to my sangria… will have to try cinnamon next time.

  9. Lmllr says:

    I make a peach sangria in the summer with reisling or chardonnay white wine, peach ice tea, fresh peach juice & fresh peaches & white grapes. It gives a nice buzz, but the tea keeps you chatting & utterly refreshing, also make peach ice cubes to keep it cold.

  10. Deborah McCarty says:

    I’d love to try to make your sangria!!! Do you share your recipes?

    1. Stephanie says:

      hi deborah,
      the recipe is at the bottom of the page :)

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