This Olive Garden Sangria copycat is a quick, budget-friendly drink made with dry red wine, cranberry juice, sweet vermouth, and fresh fruit. It’s super easy to mix up, tastes better the longer it sits, and turns any random night into “yeah, I’m doing alright.” Chill it, pour it over ice, done.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 0 mins
- Flavor: fruity, tart, a little sweet
- Great for: chill hangs, summer nights, midweek resets
Why I Like This Recipe
Honestly? It was a clean-out-the-fridge moment. Had wine, had berries, didn’t wanna make dinner — this happened. Now it’s my go-to when I want something cold that tastes like effort (but isn’t). Super low-stress, big flavor payoff.
Ingredients
Main Mix
- 1.5 liters dry red wine (Merlot or Cab Sav work great)
- 10 oz grenadine
- 16 oz cranberry juice cocktail
- 12 oz sweet vermouth
- 10 oz simple syrup (adjust to taste)
Fruit Add-ins (optional but recommended)
- 10–12 strawberries, chopped
- 1 orange, thinly sliced
How To Make Sangria
- Pour and stir: In a large pitcher, combine the wine, grenadine, cranberry juice, vermouth, and syrup. Give it a solid stir.
- Add fruit: Slice up the orange, chop the berries, and toss them in. Stir again, gently.
- Chill it down: Refrigerate for at least an hour. Longer is better. When ready, serve over ice and scoop some fruit into each glass.
Tips for Success
- Go with dry wine — sweet wine + syrup = too much.
- Use ripe fruit for max flavor.
- Stir before each pour — stuff settles.
- Chill it longer if you’ve got time. Flavor gets better.
- Taste as you go — adjust sweetness with syrup if needed.
Storage and Reheating (well… chilling)
- Fridge: Keep leftovers in a covered pitcher. Good for 2–3 days. The fruit gets better too.
- Freezer: Don’t freeze it. Just no.
Frequently Asked Questions
- Do I have to use sweet vermouth?
Not really. You can sub with brandy or orange liqueur — it changes the taste, but still works. - Too sweet — how do I fix it?
Add more wine or cranberry juice. Or skip the simple syrup next time. - Can I use frozen fruit?
Yep. Thaw it first so the sangria isn’t watered down. - How far ahead can I make this?
Up to 24 hours before. Just stir before serving. - Is it okay without ice?
Yeah. Just chill it well. Ice keeps it colder longer though.
Common Mistakes and How to Dodge Them
- Using sweet wine: It’ll turn into a sugar bomb. Use dry wine to balance everything else.
- Not chilling it: Warm sangria = sad sangria. Let the flavors blend in the fridge.
- Dumping in too much syrup: Start small. You can always add more later.
- Skipping the fruit: Technically optional, but it adds flavor and feels like effort (in a good way).
- Serving without stirring: Stuff settles. Stir it up so every glass tastes right.
Nutrition Facts (Per Serving)
- Calories: 331 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 210mg
- Total Carbohydrate: 37g
- Dietary Fiber: 1g
- Sugars: 33g
- Protein: 0g
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Sangria – Easy Olive Garden Copycat
Course: DrinksCuisine: ItalianDifficulty: Easy6
servings5
minutes331
kcalA refreshing sangria copycat with red wine, fruit juice, sweet vermouth, and fresh berries. Chill, serve over ice, done.
Ingredients
1.5 L dry red wine
10 oz grenadine
16 oz cranberry juice cocktail
12 oz sweet vermouth
10 oz simple syrup
1 orange, sliced
10–12 strawberries, chopped
Directions
- Pour wine, grenadine, cranberry juice, vermouth, and syrup into a large pitcher.
- Stir well. Add chopped fruit.
- Chill for 1 hour or more.
- Serve over ice with a bit of fruit in each glass.
- Stir before each pour.
Notes
- Use dry red wine for balance
- Add simple syrup slowly — taste as you go
- Let it sit at least an hour for best flavor
- Don’t skip the fruit — it soaks up everything
