Sangria Vinho Tinto (Red Sangria)
Somewhere in Portugal, there's a family arguing over the "correct" way to make sangria.
One insists it needs lemon-lime soda. Another swears by sparkling water. Someone else quietly reaches into the fridge, pulls out a bottle of Sumol, and suddenly everyone agrees. That's Portugal.
Like most of our recipes, there isn't just one way to make sangria. Every family has their own little twist. Some make it sweeter. Some let the wine do all the talking. Some add peaches in the summer, while others wouldn't dream of making it without Licor Beirão.
This is the version I'd happily put on my table.
It's refreshing, not overly sweet, loaded with fresh fruit, and just bubbly enough to make you wonder if one glass is really enough. (Hint: it probably isn't.)
Passport to Portugal
Region: Enjoyed throughout Portugal
Category: Beverage
Difficulty: Easy
Best Enjoyed: Ice cold on a warm afternoon with family and friends.
Pairs Well With: Sardinhas Assadas, Bifanas, Pastéis de Bacalhau, grilled chicken, or pretty much anything coming off the barbecue.
Portuguese Word of the Day: Saúde (Health) and it's how we cheers!
Makes Your Kitchen Smell Like: Citrus, cinnamon, and summer.
Recipe Snapshot
Prep Time: 15 minutes
Chill Time: 1–2 hours
Servings: 6–8
Why You'll Love This Recipe
Light and refreshing.
Easy to customize.
Perfect for entertaining.
Uses simple ingredients.
Even better after it chills.
Ingredients
1 bottle Portuguese red wine (750ml)
Recommended: Douro, Dão, Alentejo, or Lisboa.
1 orange, thinly sliced (leave the peel on)
1 lemon, thinly sliced (leave the peel on)
1 apple, diced (remove the seeds)
2 cinnamon sticks
3 tablespoons sugar (38g), or to taste
1 shot (about ¼ cup / 50ml) Licor Beirão
Substitution: Portuguese brandy or cognac.
Ice
Lemon-lime soda (7Up or Sprite), Orange Sumol, or sparkling water to top off the pitcher
Instructions
Step 1: Macerate the Fruit
In a large pitcher, combine:
Orange
Lemon
Apple
Sugar
Licor Beirão
Cinnamon sticks
Give everything a good stir and let it sit for about 10 minutes.
This helps the fruit release its juices and soak up all those wonderful flavors.
Step 2: Add the Wine
Pour in the bottle of red wine and stir until the sugar has dissolved.
Step 3: Chill
Place the pitcher in the refrigerator for 1 to 2 hours.
This gives the fruit time to infuse the wine without becoming too soft.
Step 4: Finish
Just before serving, add plenty of ice. Top the pitcher with one of the following:
7Up
Sprite
Orange Sumol (MY PREFERENCE)
Sparkling water
Each gives the sangria its own personality.
Step 5: Serve
Pour into glasses, making sure everyone gets a little fruit.
Don't forget a cinnamon stick if you're feeling fancy.
Tuga Tip
If you can find Licor Beirão, use it. It adds a subtle herbal sweetness that's unmistakably Portuguese and gives the sangria a little something people can't quite put their finger on.
Portuguese Myth Buster
Myth: Sangria should taste like fruit punch.
Reality: In Portugal, the wine is still the star. The fruit, cinnamon, and Licor Beirão simply help it shine.
How We Enjoy It in My Portuguese Casa
This usually shows up about the same time someone says, "The sardines are almost ready."
One person volunteers to make the sangria. Everyone else somehow becomes an expert on how it should have been made.
By the end of the afternoon...The pitcher is empty anyway. Funny how that works.
Good to Know
Can I make it the day before?
You can, but I wouldn't add the soda or sparkling water until you're ready to serve. That way it keeps all of its fizz.
Can I use white wine?
Absolutely. White sangria is incredibly popular in Portugal during the summer and is every bit as refreshing.
What if I can't find Licor Beirão?
Portuguese brandy or a good cognac makes an excellent substitute.
One Last Sip
Like so many Portuguese recipes, sangria isn't really about following exact measurements.
It's about gathering around the table. Adding a little more fruit because someone likes oranges. A splash more Beirão because... why not?
And pouring one more glass while the conversation keeps going long after the meal is over.