Homemade Sangria Recipe: Easy Thai Fruit & Wine Mix for Refreshing Summer Drinks

Cool off in Hua Hin with a homemade sangria packed with local Thai fruits and a splash of red wine, perfect for slow garden evenings and sharing refreshing summer vibes with friends and family.

Ingredients

• 750 ml strong red wine
• 100 ml liqueur (orange or fruit-based works beautifully)
• 50 ml brandy
• Juice of 20 Thai kumquats
• At least 20 ice cubes (more if desired)
• 3 unsqueezed limes (sliced into rounds)
• 2 ripe mangoes (peeled and cubed)
• 1 fresh pineapple (peeled, cored, and cut into chunks)
• 4 small cinnamon sticks
• Sweetener or honey (to taste)

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Step-by-Step Preparation

1. Prepare the fruit

   • Slice the limes into thin rounds.
   • Peel and cube the mangoes.
   • Peel, core, and cut the pineapple into bite-sized chunks.

2. Mix the base

   • In a large pitcher or punch bowl, pour in the red wine, liqueur, and brandy.
   • Add the freshly squeezed kumquat juice.

3. Add flavor and sweetness

   • Stir in the cinnamon sticks.
   • Add honey or sweetener gradually, tasting as you go until the balance feels right.

4. Combine with fruit

   • Add the lime slices, mango cubes, and pineapple chunks into the pitcher.
   • Stir gently to mix the flavors.

5. Chill and serve

   • Add at least 20 ice cubes (or more for extra chill).
   • Let the Sangria rest for at least 1 hour in the refrigerator so the fruit infuses the drink.

6. Final touch

   • Before serving, give it a gentle stir.
   • Pour into glasses with some fruit pieces included for garnish.

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🌟 Tips

• For extra depth, you can lightly muddle a few fruit chunks before adding them.
• If you prefer a sparkling twist, top each glass with a splash of soda water or tonic just before serving.
• Sangria improves as it sits, so making it a few hours ahead of time will intensify the flavors.

More Recipes with our garden products 

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