This Black Sangria is a dramatic twist on the classic Spanish punch, marrying deep, velvety red wine with bold black fruits and a splash of brandy for extra warmth.
It’s a showstopping, wine-forward cocktail that’s effortless to assemble and perfect for gatherings of family or friends—ideal for alfresco dinners, weekend brunches, or any time you crave a sophisticated sipper.
Why You’ll Love This Recipe
Restaurant-Quality, At Home: No fancy bar tools required—just a pitcher and a spoon.
Visually Stunning: Deep purple-black hue studded with jewel-toned fruit.
Balanced Sweetness: Simple syrup mellows the edges without overpowering the wine.
Flavor-Packed: Blackberries, plums, and grapes infuse natural fruitiness.
Crowd-Friendly: Batches easily scale up for parties.
What You’ll Need (Ingredient Highlights)
1 bottle dark red wine – A dry varietal like Cabernet Sauvignon or Malbec
2 oz brandy – Adds depth and a warming kick
2 oz simple syrup – Homemade or store-bought to taste
3 black plums, sliced – For a tender, juicy bite
1 cup black grapes, halved – Adds sweet pop and texture
8 oz organic blackberries – Brings tart juiciness
8 oz sparkling water – Lightens and lifts the finish
Pro Tips Before You Start
Chill First: Refrigerate the wine, brandy, and fruits for at least 2 hours for an icy-cold pour.
Fruit Prep: Slice and halve fruits just before mixing to prevent browning.
Gentle Muddle: Lightly press berries in the pitcher to release juices without pulverizing.
Taste-Test: After a 30-minute rest, taste and add more syrup if you prefer sweeter sangria.
Sparkle Last: Pour in sparkling water right before serving to preserve fizz.
How to Make Black Sangria
Step 1: Combine & Muddle
In a large pitcher, add sliced plums, black grapes, and blackberries.
Gently muddle the fruit with a spoon to release juices.
Step 2: Add the Base
Pour in the bottle of dark red wine, 2 oz brandy, and 2 oz simple syrup.
Stir well to combine.
Step 3: Chill & Top
Cover and refrigerate for at least 1 hour (up to 4 hours).
Just before serving, stir in 8 oz sparkling water and ladle over ice-filled glasses.
What to Serve With Black Sangria
Mezze Platter: Manchego cheese, olives, and marcona almonds complement the dark fruit.
Tapas-Style Bites: Chorizo, grilled shrimp, and patatas bravas echo Spanish roots.
Chocolate-Dipped Strawberries: The rich berry notes pair beautifully with chocolate.
Charcuterie Board: Cured meats and crusty bread round out the experience.
Variations & Substitutions
Boozy Boost: Swap 1 oz brandy for orange liqueur (e.g., Cointreau) for citrus nuance.
Citrus Twist: Add the juice of 1 orange and a handful of orange slices.
Herbal Note: Muddle a few fresh mint or basil leaves with the fruit.
Lower Alcohol: Reduce brandy to 1 oz and omit sparkling water.
Sugar-Free: Use a monk fruit or erythritol syrup instead of simple syrup.
Make-Ahead & Storage Tips
Advance Prep: Assemble without sparkling water up to 4 hours ahead; chill and add bubbles when ready.
Leftovers: Store covered in the refrigerator for up to 24 hours; stir before serving.
Frozen Cubes: Freeze leftover sangria in ice cube trays to chill future drinks without watering them down.
FAQs
Can I use other fruits?
Absolutely—peaches, raspberries, or cherries work beautifully for a seasonal twist.
What wine is best for sangria?
Choose a fruity, medium-bodied red like Garnacha, Tempranillo, or Merlot.
How sweet should it be?
Adjust simple syrup between 1–3 oz to suit your taste and the ripeness of your fruit.
Is sparkling water necessary?
It adds brightness and lifts the drink; you can omit it for a more robust sangria.
Can I make it alcohol-free?
Yes—replace wine and brandy with grape juice and apple juice, and top with soda water.
How long to chill?
Minimum 1 hour; 3–4 hours is ideal for maximum fruit infusion.
Does it hold up?
Best enjoyed within 24 hours—fruit will continue to infuse, and color may deepen.
Final Thoughts
This Black Sangria is your go-to for an effortlessly elegant gathering.
Vibrant fruit, smooth wine, and just the right amount of sweetness make it both alluring to the eye and delightful to the palate.
Whether you’re relaxed at home or entertaining a crowd, this sangria delivers a splash of Spanish flair in every glass.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.