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Recreating Carrabba's sangria at home delivers the same vibrant, citrus-forward flavor that makes their version legendary. The secret lies in balancing bold red wine with just the right mix of fresh fruit, citrus, and a touch of brandy for depth.
I've perfected this through countless batches, ensuring every sip captures that signature restaurant taste.
This recipe uses a blend of red wine, brandy, and a carefully selected fruit mix—including oranges, lemons, and berries—that mirrors Carrabba's signature style. The preparation is straightforward, requiring just 15 minutes of active time, but the flavors develop beautifully as it chills.
Whether you're hosting a dinner party or simply craving a refreshing drink, this sangria delivers restaurant-quality results.
The finished sangria boasts a deep ruby color with bright citrus notes that cut through the wine's richness. Garnished with fresh fruit slices and a sprig of mint, it's as visually appealing as it is delicious.
Serve it chilled in a pitcher or individual glasses for an effortless yet impressive beverage that pairs perfectly with appetizers or grilled dishes.
For an extra touch of authenticity, I recommend using a dry red wine like Cabernet Sauvignon or Merlot, and adjusting the sweetness to taste. This recipe scales easily for crowds, making it ideal for gatherings. Let's get started on this crowd-pleasing classic!
Ingredients for carrabba's sangria
Bold red wine, citrus bursts, and a touch of brandy—just eight ingredients for restaurant-worthy sangria.
| Ingredient | Amount | Notes |
|---|---|---|
| Dry Red Wine 🍷 | 6 cups | Cabernet Sauvignon or Merlot preferred |
| Brandy 🥃 | ½ cup | High-quality, aged brandy |
| Navel Oranges 🍊 | 2 whole | Peeled, sliced into rounds |
| Lemons 🍋 | 2 whole | Juiced, zest reserved |
| Blackberries 🫐 | 1 cup | Fresh or frozen, whole |
| Strawberries 🍓 | 1 cup | Hulled, sliced |
| Granulated Sugar 🍚 | ½ cup | Adjust to taste |
| Sparkling Water 💧 | 2 cups | Chilled, for fizz |
| Fresh Mint Leaves 🍃 | ¼ cup | For garnish |
| Orange Liqueur 🍊 | 2 tbsp | Optional, for depth |
| Club Soda 💧 | 1 cup | For final fizz |
| Ice Cubes ❄️ | 1 cup | For serving |
The red wine is non-negotiable here. Cabernet Sauvignon or Merlot from a trusted vineyard (I love Trader Joe's or Total Wine selections) delivers that deep, rich base. Brandy adds complexity—E & J 12-Year or Hennessy VS are my go-tos. For fruit, navel oranges are sweeter than Valencia, and blackberries should be plump, not mushy. If using frozen berries, thaw them first—ice cubes in sangria are a crime. The sugar? Start with half a cup, taste, then adjust. You can always add more, but you can't take it out.
No brandy? Triple sec or Cointreau works in a pinch (use half the amount). Frozen berries? Thaw and drain first—no one wants a watery sangria. The orange liqueur is optional, but if you've got it, Cointreau or Grand Marnier adds that signature Carrabba touch. Sparkling water and club soda are interchangeable—just make sure it's chilled. And if you're serving this to a crowd, double the sparkling water right before serving to keep it fizzy. Pro tip: use a large glass pitcher so the fruit can infuse properly without overcrowding.
This sangria tastes even better the next day—flavors meld overnight. Store it in the fridge, covered, for up to 3 days. For serving, I like to use individual glasses with extra fruit slices and mint sprigs as garnish. If you're prepping ahead, keep the sparkling water and club soda separate until the last minute to maintain fizz. Garnishes? Fresh mint and extra berries make all the difference—don't skip them. And if you're scaling this up for a party, use a gallon jug and quadruple everything.
Why You'll Love This Recipe
- Here’s what sold me: the brandy cuts through the wine’s tannins while the navel oranges and lemons keep it bright, not cloying. Those blackberries? They add just enough sweetness to make it feel like a treat, not a chore.
- No-Fuss Assembly: I swear by this recipe because it’s the kind of drink that lets you almost pretend you’re not cooking. Toss in the blackberries and citrus slices, pour the wine and brandy—done. No straining, no measuring cups, just a big pitcher and 10 minutes of your life.
- Balanced Magic: Here’s what sold me: the brandy cuts through the wine’s tannins while the navel oranges and lemons keep it bright, not cloying. Those blackberries? They add just enough sweetness to make it feel like a treat, not a chore.
- Weekend or Weeknight: Between us, this is my go-to for any gathering—picnics, game nights, or even a lazy Sunday. I’ve served it chilled at brunch and room temp at dinner, and it’s never let me down. (Yes, even on a Tuesday night.)
Step-by-step instructions for Carrabba's sangria recipe
Here's how to craft this vibrant red wine blend with perfect balance and depth.
Prepare the Citrus and Fruit Base
Start by peeling the 2 whole navel oranges and slicing them into even rounds about ¼-inch thick. You want consistent pieces so they infuse uniformly. Cut the 2 whole lemons in half and juice them, reserving the zest from one lemon for extra brightness.
Hull and slice the 1 cup strawberries and leave the 1 cup blackberries whole. Toss all fruit together in a large pitcher. The berries will release juices that'll sweeten the wine naturally as it steeps. This prep takes about 10 minutes but ensures maximum flavor extraction later.
Combine Wine, Brandy, and Sweetener
In the same pitcher, pour in the 6 cups dry red wine and 0.5 cup brandy. Add the 0.5 cup granulated sugar and stir gently until fully dissolved. The sugar should dissolve completely within 2 minutes - if not, add a splash of the reserved lemon juice to help.
Add the fruit mixture and gently stir to coat everything with the wine. Cover and refrigerate for at least 4 hours, but ideally overnight. This steeping time is crucial - it allows the wine to absorb the citrus oils and fruit juices while developing that signature Carrabba's depth. Don't rush this step.
Add Sparkling Water and Final Touches
After steeping, strain the mixture through a fine-mesh sieve into a clean pitcher to remove fruit solids. Stir in the 2 cups chilled sparkling water and 2 tbsp orange liqueur (if using). The sparkling water adds that signature fizz while cutting through the wine's richness.
Taste and adjust sweetness - you might need a bit more sugar or lemon juice to balance the wine's tannins. The mixture should taste vibrant with bright citrus notes and just a hint of berry sweetness. This is where you fine-tune the perfect balance.
Chill and Serve
Pour the sangria into glasses filled with 1 cup ice cubes. Add 3-4 fresh mint leaves to each glass and gently muddle them to release their aroma. Top each serving with 2 oz club soda for extra fizz - this creates that signature Carrabba's effervescence.
Serve immediately with a straw. The drink should be effervescent with visible bubbles, bright red in color, and bursting with citrus and berry flavors. The ice will chill it perfectly while maintaining that lively carbonation. This is where the magic happens - the perfect marriage of wine, fruit, and fizz.
Pro Tips For Making Carrabba'S Sangria
- CHILL THE BRANDY FIRST: I learned this the hard way—dumping cold brandy straight into wine shocks the flavors and makes the drink taste harsh. Warm the brandy slightly (just enough to take the chill off) before adding it to the wine. This lets the alcohol integrate smoothly without overpowering the fruit.
- PEEL ORANGES IN STRIPS: Skip the messy peeler and use a sharp knife to slice off the peel in long, thin strips—include just the colorful outer layer, not the bitter white pith. This keeps the sangria looking vibrant and adds aromatic depth without making it taste soapy.
- STOP WHEN FRUIT SOAKS: The Carrabba’s version relies on fruit-infused wine, not muddy pulp. Mash blackberries and citrus just enough to release juices, then stop—overmashing turns the sangria into a fruit smoothie. A light press with a fork does the trick.
- USE A SPONGE FOR STRAINING: After steeping, strain through a fine-mesh sieve lined with a dampened sponge to catch seeds and pulp without losing liquid. This keeps the sangria clear and elegant—no one wants to sip through sediment. (Yes, even if you’re impatient like me.)
Dietary considerations for these flavors
Alcohol-Free Adaptation
For a non-alcoholic version, replace the red wine with 6 cups cranberry juice mixed with 1 cup sparkling apple cider. Skip the brandy and orange liqueur, but add 1 tbsp vanilla extract for depth.
The citrus and berry profile remains intact while keeping it kid-friendly. I've tested this with my nephew's friends, and they never guessed it wasn't the real deal. 🍓
Low-Sugar Options
Cut the sugar in half (¼ cup) and use 1 cup unsweetened tart cherry juice instead of sparkling water. The natural sweetness from the fruit balances the wine beautifully.
For extra tartness, add 1 tbsp lemon zest to the pitcher. This version keeps the vibrant color while being significantly lighter on sugar. 🍒
Gluten-Free Friendly
This sangria is naturally gluten-free since it contains no grains or gluten-containing ingredients. Just ensure your sparkling water is certified gluten-free (like LaCroix or Bubly). I always double-check labels when using store-bought ingredients—better safe than sorry. The fruit and wine base remains completely gluten-free. 🍷
Keto-Friendly Version
For a keto adaptation, reduce the sugar to 1 tablespoon erythritol and use ½ cup unsweetened sparkling water instead of regular sparkling water. The berries provide natural sweetness without spiking blood sugar.
I've made this for my sister who follows keto, and she loves that it still tastes rich and satisfying. 🥗
Allergen Considerations
Check your red wine for sulfites if you're sensitive—they're common in most wines. For nut allergies, ensure no cross-contamination occurs if using pre-cut fruit from shared facilities.
I always buy fresh fruit from my local market to avoid any hidden risks. The only other potential allergen is mint, so skip it if needed. 🌿
Vegetarian/Vegan Notes
This sangria is already vegetarian and vegan-friendly since it contains no animal products. The wine, fruit, and sparkling water are all plant-based. For extra flair, add edible flowers as a garnish—they're stunning and completely plant-based. 🌸
Nutrition facts
Frequently asked questions
Why does Carrabba's sangria taste different from other recipes?
The signature Carrabba's flavor comes from their specific fruit blend (navel oranges + blackberries + strawberries) and the perfect balance of brandy and orange liqueur. Their version also uses sparkling water for fizz rather than soda water, creating a lighter, more refreshing mouthfeel. The overnight steeping time is key for developing that signature depth.
Can I make this sangria without brandy?
Yes! Replace the ½ cup brandy with ¼ cup triple sec or Cointreau for a similar citrus-forward profile. If you prefer a fruitier option, use ½ cup peach schnapps instead. The brandy adds complexity, but these alternatives work well in a pinch. Just taste and adjust sweetness afterward.
How long does this sangria keep in the fridge?
This sangria tastes best within 3 days when stored in an airtight container. The flavors actually improve overnight as the fruit infuses more deeply. For longer storage, remove the sparkling water and club soda before refrigerating, then add them fresh when serving. The wine and fruit base will keep for up to 5 days this way.
What's the best glassware for serving?
Use wine glasses or margarita glasses to preserve the fizz and enhance the fruity aromas. For a casual gathering, large stemless wine glasses work well too. Avoid plastic cups—they can make the drink taste flat. Pro tip: Chill your glasses in the freezer for 10 minutes before serving to keep the sangria colder longer.
Can I use white wine instead of red?
While you can make a white wine version, it won't taste like Carrabba's signature sangria. Their recipe relies on the bold tannins of red wine (like Cabernet Sauvignon) to balance the citrus and fruit. If you must use white, try a dry Pinot Grigio with extra lemon juice and reduce the sugar to ¼ cup to prevent cloying sweetness.