Mexican Fruit Sangria

I’ve hosted many a fiestas and the drink I serve more often than not is Sangria. When I invite guests I usually have someone asking, “Will you have your Sangria?” Then during our party I usually have someone asking for my sangria recipe which makes me feel great. I have often emailed it to friends or familia (you know who you are), but now through the magic of our blog you can print out this recipe whenever you plan to host a fiesta.

What I love about this drink is that it sits wonderfully in a punch bowl or a pitcher and your guests can serve themselves as needed. As a hostess I rather not play bartender — shaking and serving cocktails all night long. I love a good martini or mojito, but I also love hanging out with my guests and avoiding spills on my blouse or on my white kitchen counter. I’m a tad OCD when it comes to my counter, but that’s a whole ‘nother Oprah!

This Mexican alternative to sangria is bold and robust. It has all the familiar wine and fruit of Spanish sangria but with a higher level of alcohol. Beware: It’s more dangerous than it looks. This sangria recipe goes great with spicy food too. My choice of wine to use for this recipe is red Rioja, which gives this sangria a wonderful fruity flavor with hints of chocolate and spice. Be sure not to skimp on your wine selection, as the wine will be the most prominent flavor.

Mexican Fruit Sangria

Yield: 15 Servings


  • 2 bottles of red wine (recommended: 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
  • Brown sugar or granulated sugar (for glass rims)
  • Ice


  1. Combine the wine, brandy, juice, and fruit in a large container or glass pitcher. Cover and chill completely, 1 to 2 hours or overnight.
  2. Add soda to mixture when ready to serve. Using a little lime juice wet the rim of the glass and then coat it with brown or granulated sugar.
  3. I prefer not to rim my glass with sugar but that’s just a personal preference. A great idea might be to have plates next to your punch bowl or pitcher with a variety of sugars so that guests can experiment.
  4. Serve with ice.

This recipe was written for and published on

Photography by Jeanine Thurston

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  1. This looks wonderful! I wasn’t sure if I was gonna make sangria for my Cinco de Mayo party, but after seeing this post, I’ve just changed my mind! Thank you!

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  3. Oh yay!!! So glad your guests loved it!!! Do you have any photos of your fiesta? We welcome your photos on our Facebook page!

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  6. How many people does this serve? We are organising an office party.

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  9. Hi, i’m hosting a mexican come dine with me style evening where the guests secretly vote and so pressure is on for mine as i’ve never cooked anything mexican. I need a good sangria recipe and i think yours will do the trick, just a few queries

    1) as i live in the uk, what other red wine could i use?
    2) what type of brandy should i use?

    Thanks in advance

    • So sorry for the delay Gianluca. Did you make the sangria? I prefer Rioja which is a Spanish wine. And as far as Brandy goes I usually have E&J on my shelf.

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  12. You say to add soda to the mixture when ready to serve.  How much?  Thanks .  

  13. Hello Yvette, I’m Ron, a nurse in Los Angeles, California. I am trying to learn about how to pair wine with food starting from the basics. Can you give me some suggestions about what dishes would pair well with your sangria recipe so I can try them? Do the rules apply like sweet goes with spicy food? I notice that at Mexican restaurants people usually order cocktails, but I prefer wine with any type of cuisine. Does beer go with Mexican food? What dishes again. Give me any suggestions you have about classic pairings whether it’s Tex-Mex food, mole poblano, fried tacos, appetizers or anything else you think I can learn from. Thank you for your help.

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