lyngria.1So, it is the Saturday of Labor Day weekend and I am finally getting around to posting about the perfect summer refreshment: Sangria. A couple of weeks ago, I asked my friend Lynda for her recipe for Sangria. She had made it in the past and it was very well received. I am not a drinker of Sangria (it is too sweet and too winey for my taste) but a good friend of mine was coming for a visit and I knew he would like it.

So Lynda sent me the recipe below which I followed exactly and it was a HUGE hit.

The Perfect Summer Sangria


  • 2 large juice oranges, washed; one orange sliced; remaining orange juiced
  • 1 large lemon, washed and sliced
  • 1/4 cup granulated white sugar (I like to use superfine sugar)
  • 1/4 cup Triple Sec
  • 1 (750 ml.) bottle inexpensive, fruity, medium-bodied red wine, chilled


  • Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
  • Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.

My tips:

  • I used a very inexpensive Spanish Rioja and it was perfect! I did not add ice to pitcher – I served it over ice in tall vintage cocktail glasses. Also, you MUST use a wooden spoon for the mixing – it is the traditional method and it looks cool in the pitcher.

When I praised and thanked Lynda for the recipe, and told her I was going to post about it, she wanted to make sure I gave credit where credit is due – and thank her source, the Recipe Girl website where she found the recipe originally.

Find the original recipe for Sangria on Recipe Girl here.

The recipe may not have been hers, but these pictures (above and below) are from Lynda’s own collection of past Sangria successes.