This Southern red sangria is citrus-forward and perfectly refreshing

Southern Kitchen
Red Sangria

About the recipe

This citrus-forward sangria recipe gets an extra orange punch from Gran Torres liqueur, making this a perfect warm-weather sipper. You don't need your best wine for this recipe, since it's going to be mixed with so many ingredients. At the same time, you don't want to use your worst plonk either. Wine is the star here. 

To make simple syrup, combine equal parts sugar and water in a small saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and let cool to room temperature before using.

Serves: 20

Hands On Time: 20 minutes

Total Time: 3 hours and 20 minutes


2 (750-milliliter) bottles shiraz or other red wine

3/4 cup Gran Torres liqueur

3/4 cup simple syrup (see note)

1/2 cup triple sec

1/2 cup fresh orange juice

Lemon, lime and orange slices for garnish


In a large pitcher, combine the wine, Gran Torres, simple syrup, triple sec and orange juice. Cover and refrigerate for 3 to 24 hours.

Before serving, stir well to combine, then pour over ice. Garnish with citrus slices and serve.