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Servings: 6 glasses
Prep Time: 10 minutes
Chill Time: 2–4 hours (optional but better)

Hey friends, ready for a sangria that’s bold, rich, and a little mysterious?

This Blood Beet Sangria is hands down one of my favorite twists on classic sangria. You’ve got smooth red wine, earthy beet juice, brandy, and orange liqueur, plus fresh sliced oranges and apples for a deep crimson color. The beets don’t make it taste weird—promise—they just add this cool depth and the most amazing color.

It’s easy to throw together, perfect for parties or cozy nights, and honestly, it looks stunning in a glass.

Why I Love This Recipe

I first made this on a fall weekend when I had leftover beet juice from a smoothie—and it totally surprised me how good it was. Here’s why I keep coming back to it:

The color is unreal—deep, dark, and dramatic.
It’s a fun way to use beets in a totally unexpected way.
Super easy to make ahead for a gathering.
It’s balanced: fruity, earthy, boozy, and refreshing.

What You’ll Need

1 bottle (750 ml) dry red wine (Cabernet, Merlot, or Pinot Noir work great)
1 cup beet juice (fresh or bottled, unsweetened)
¼ cup brandy
¼ cup orange liqueur (like Triple Sec or Cointreau)
1 orange, thinly sliced
1 apple, cored and sliced
Optional: 2 tbsp simple syrup or honey if you like it sweeter

a small glass bottle filled with dark red wine, a small glass jar of deep red beet juice, a small glass jar of amber brandy, a small glass jar of clear orange liqueur, a white plate with thin orange slices and cored apple slices, and a small white dish of simple syrup

Pro Tips

✔️ Chill your red wine ahead of time for a refreshing sangria.
✔️ Fresh beet juice has the brightest color, but bottled works fine.
✔️ Let it sit in the fridge for a few hours so the flavors blend beautifully.
✔️ Add simple syrup if you want it sweeter—taste first!
✔️ Slice your fruit thin so it infuses more flavor into the sangria.

Tools You’ll Need

Large pitcher or mixing bowl
Sharp knife and cutting board
Measuring cups
Stirring spoon

Substitutions & Variations

Red wine: Try rosé for a lighter, pink sangria.
Brandy: Swap for whiskey or rum for a different depth.
Orange liqueur: Use fresh orange juice instead if you prefer it less boozy.
Fruit: Add pomegranate seeds, pears, or berries for extra flavor.

Make Ahead Tips

This sangria actually gets better as it sits. Make it up to 24 hours ahead, covered and chilled. Add fresh fruit slices right before serving if you want them crisp.

Why This Recipe Works (Quick Science)

Beet juice adds earthy sweetness and natural deep red pigments (betalains) for a bold color.
Citrus and apples balance the beets with fresh acidity and brightness.
Brandy and orange liqueur give warmth and richness that blend beautifully with red wine tannins.

Common Mistakes

❌ Using sweetened beet juice—it can make the sangria way too sweet.
❌ Skipping chill time—the flavors need a few hours to blend.
❌ Cutting fruit too thick—it won’t infuse as well.

What to Serve With

Charcuterie board with salty cheeses
Roasted salmon
Traditional Korean spicy pork bulgogi (yep, it works!)
Grilled veggie skewers
Dark chocolate truffles

FAQ

Does it taste like beets?
Nope, the beets just add depth and color. It mostly tastes like fruit and wine.

Can I make this non-alcoholic?
Yes! Swap the wine for sparkling grape juice and skip the brandy and liqueur.

How long does it keep?
About 2–3 days in the fridge, but the fruit will soften after day 1.

🍷 How to Make Blood Beet Sangria

Step 1: Add the Red Wine

Pour the full bottle of red wine into a large pitcher.

dark red wine being poured from a glass bottle into a large clear pitcher, the wine forming rich ripples inside

Step 2: Add the Beet Juice

Pour the beet juice into the pitcher, mixing with the red wine for a bold, dark crimson color.

deep red beet juice being poured from a glass jar into the pitcher of red wine, creating deep crimson swirls

Step 3: Add the Brandy

Pour the brandy into the mixture, adding warmth and depth to the sangria.

amber brandy being poured from a small glass jar into the dark wine and beet juice mixture, creating rich golden swirls

Step 4: Add the Orange Liqueur

Pour in the orange liqueur to brighten the drink with citrus notes.

clear orange liqueur being poured from a glass jar into the sangria mixture, adding a light, shiny swirl to the deep red liquid

Step 5: Add the Fruit

Add the thin orange slices and apple slices into the pitcher, letting them float and infuse the sangria.

thin orange slices and cored apple slices being dropped into the pitcher of dark sangria, the fruit floating on the surface

Step 6: Stir and Chill

Stir the sangria gently to combine, then cover and chill in the fridge for at least 2 hours.

a wooden spoon gently stirring the deep crimson sangria with floating orange and apple slices, liquid swirling in the pitcher

Step 7: Serve and Enjoy

Pour into glasses, making sure each glass gets some fruit slices, and enjoy cold.

a glass of blood beet sangria with floating orange and apple slices, deep crimson color filling the glass, pitcher and fresh fruit in the background

Leftovers & Storage

Store sangria in the fridge for up to 2–3 days. The fruit gets softer but still tasty. Stir gently before serving again.

Macros (Per Serving – Approximate)

Calories: 180
Protein: 0g
Fat: 0g
Carbs: 15g
Sugar: 12g

Time to Make It Yours!

Alright, now it’s your turn. Go make this Blood Beet Sangria and tell me in the comments how you liked it! Did you try it with different fruit or wine? Can’t wait to hear your spin on it.

Blood Beet Sangria