Go Back
Classic Winter Citrus Red Sangria // JustineCelina.com


Prep Time 15 minutes
Servings 12


  • 2 bottles of Zinfandel fruity Zinfandel, not old vine, works best
  • 1 375 ml bottle of Apricot Brandy
  • 2 cans of Aranciata Orange San Pellegrino
  • 2 cans of Soda Water
  • 1 cup freshly squeezed satsuma juice if satsuma’s aren’t available, use mandarins or oranges. 1 cup of satsuma juice is approximately 8-10 satsumas or mandarins, or 5 regular oranges
  • Juice from 2 limes
  • Juice from 1 lemon

Optional Garnish

  • 1/2 cup pomegranate arils
  • Cinnamon sticks


  1. Add red wine and apricot brandy to a large beverage dispenser.
  2. Add San Pellegrino, then soda water. We like our sangria on the dryer side, but if you prefer sweeter drinks you may want to add more San Pellegrino and less soda water. Make sure to taste (and stir) as you go!
  3. Slice and squeeze satsumas (or mandarins, or oranges!) into a measuring cup until you have 1 cup of juice. Then add the lemon and lime juice to the mixture, reserving a few slices to float on top. We like ours pretty citrus-y, but again, if you prefer sweeter drinks you may want to add more satsumas and less lemon and lime. Feel free to adjust these rations to suit your palette!
  4. Time for garnish! Pomegranates arils make a beautiful garnish, but will likely clog the spout of your beverage dispenser. Feel free to add half a cup or arils to the mixture if your beverage dispenser doesn’t have a spout. Or, garnish each glass with a single serving of arils (citrus slices float and the arils sit nicely on top!). You can also add a few cinnamon sticks to the beverage dispenser, or garnish each glass with a cinnamon stick if you prefer.
  5. Enjoy immediately or allow the Classic Winter Citrus Red Sangria to sit overnight and serve the next day. Cheers!