Sangria de Mallorca Recipe | Author Jan Moran
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Owned & Operated by Sunny Palms Press, LLC.
Owned & Operated by Sunny Palms Press, LLC.
Owned & Operated by Sunny Palms Press, LLC.

Sangria de Mallorca Recipe

Sangria de Mallorca Recipe 1

On a trip to Mallorca, I enjoyed a few icy libations on the beach under the summer sun. There was no shortage of cooling options, from the sparkling cava (blush pink, please), made similarly to French champagne, to the refreshing tinto de verano, made of equal parts red wine and sparkling water or soda (often festooned with citrus).

Yet one of my summer favorites is a chilled blend of fruit and red wine often served at casual gatherings, including where I grew up in Texas. Though some high-end establishments might lift their refined noses at it, sangria is a still welcoming concoction that pairs well with barbecue, seafood, and tapas. 

One of my favorite ways to elevate this recipe is to use cava or sparkling white wine instead of red wine. For nonalcoholic versions, substitute juice or nonalcoholic wine. You may also use less sugar if you wish. Other substitutions are included below. Enjoy!


Wine Base

– 1 bottle (750 ml) of red wine (or cava)

(Spanish reds: Tempranillo, Grenache/Garnacha or other)

Nonalcoholic substitute: red grape juice or pomegranate juice

– 3/4 cup (175 ml) orange juice

– 1/4 cup (60 ml) lemon juice

– 1/2 cup (100 grams) sugar (or a sugar replacement, such as Stevia or Erythritol)

Fruit and spice

– 1 orange, sliced

– 1 lemon, sliced

– 1 lime sliced

– 1 peach, diced

– 1 apple, diced

– 2 cinnamon sticks

– Sparkling water or club soda (a fizzy top-off)

– Fresh mint, rosemary, or basil

– Hierbas de Mallorca liquor

– Ice

Optional Liquor:

– 1/2 cup (120 ml) brandy 

Nonalcoholic substitute: 1/2 cup (120 ml) apple juice

– 1/4 cup (60 ml) Triple Sec or Cointreau

Nonalcoholic substitute: 1/4 cup (60 ml) orange juice 


1. Wash all fruit. Slice orange, lime, and lemon into wedges or thin rounds. Dice the peach and apple into small cubes.

2. Combine fruit and wine in a large pitcher or serving bowl and stir. Add 2 cinnamon sticks or to taste. 

3. In a separate bowl, mix the sugar or sugar equivalent, orange juice, and lemon juice. Stir until the sugar is dissolved. Add this mixture to the wine mixture.

4. Add additional liquor if desired. Pour into the wine mixture and stir.

5. Cover and refrigerate for 3 to 4 hours or overnight for flavors to blend.

6. To serve, fill glasses with ice. Pour the sangria mixture, including fruit pieces, leaving room for the final fizz. 

7. To add fizz, add a splash of club soda or sparkling water. Garnish with a sprig of mint, rosemary, or basil. If desired, add a dash of Hierbas de Mallorca.

Categories: Blog Recipes

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