Si Si Sangria!

WORDS:: Chyka Keebaugh

PHOTOS:: Lisa Atkinson


One of my favourite things to do while travelling is checking out local florists… 


You all now I am flower obsessed, and if you have been following my socials, you would know I can’t ever say no to taking a few pics in a flower shop. Spain is proving to be no different! I have spotted fields of gorgeous wildflowers, an abundance of potted geraniums overflowing on window sills and off balconies, and of course, an island favourite - the bougainvillaea. Spains official flower is the Pomegranate flower, it can found as a motif in art and literature, along with the fruit it can find all over Spain with its flower being used a decoration and in arrangements.

And what better way to sit and admire the flowers that surround you than with a traditional sangria in hand! The wine has been mixed with spices and fruits for centuries, and the Spanish version of Sangria can come with many different variations. What is fantastic about this drink is that no matter how you make, no matter what additions or omissions you make you can’t go wrong! While traditionally it is made by using red wine, you can also find some gorgeously flavoured sangrias with a white, and even sparkling base. 

To make your version as authentic as possible, try using a wine grape varietal called Tempranillo or Alicante. But honestly, any red or white varietal coupled with soda water, fruit, fruit juice, ice and a sneaky splash of brandy will make you a popular host.


Serves: 4.5 cups


  • 1/2 apple, cored, skin on, chopped into small pieces
  • 1/2 orange, rind on, sliced into small pieces, large seeds removed (plus more for garnish)
  • 3-4 Tbsp (41-55g) brown sugar (or 3 Tbsp (37.5 g) cane sugar)
  • 3/4 cup (180 ml) orange juice, plus more to taste
  • 1/3 cup (80 ml) brandy, plus more to taste
  • 1 750 ml bottle dry Spanish red wine
  • Ice to chill (~1 cup)


  1. Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
  2. Add orange juice and brandy and muddle again to combine for 30 seconds.
  3. Add red wine and stir to incorporate, then taste and adjust flavour as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.
  4. Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).
  5. Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.




Recipe credit: The minimalist baker, supporting images via Pinterest.