Carrabba's Red Wine Sangria Recipe: Bold Spice-Infused Chill Time Magic

Recreating Carrabba's signature red wine sangria at home delivers that same bold, spice-infused magic you crave after a long day.

The secret lies in balancing rich red wine with citrus, fruit, and a touch of brandy—just like their restaurant version, but with the flexibility to adjust sweetness and spice to your taste.

I've perfected this recipe over countless summer gatherings, where it becomes the centerpiece that keeps everyone refreshed and smiling.

This isn't your typical fruit-heavy sangria—Carrabba's version leans into warm spices like cinnamon and cloves, creating depth that pairs beautifully with the wine's natural acidity. The recipe uses just six core ingredients (plus optional garnishes), making it surprisingly simple for a drink that tastes like it took hours to craft.

What sets it apart is the slow infusion of fruit and spices, which develops complex flavors as it chills—something store-bought versions can't replicate.

By the time you pour the first glass, you'll notice the perfect harmony of tart berries, warm spices, and smooth red wine working together. The brandy adds a subtle warmth that enhances the fruit's natural sweetness without overpowering it.

This is the kind of sangria that disappears quickly, leaving guests asking for seconds—and maybe even the recipe. Ready to make it?

The beauty of this version is its adaptability: swap seasonal fruits, adjust the wine-to-brandy ratio, or add extra citrus for brightness. Whether you're hosting a backyard barbecue or simply unwinding with a glass on the porch, this sangria delivers restaurant-quality results with minimal effort.

Let's get started on your perfect batch.

Ingredients for carrabba's red wine sangria

Six core ingredients plus spices that transform simple wine into Carrabba's signature spice-infused magic.

The wine is the foundation—Cabernet Sauvignon or Merlot works best, but any bold, dry red will do. Trader Joe's and Costco often have great affordable options, but don't skimp on quality here. The brandy adds depth, so grab a good bottle from the liquor store—none of that cheap stuff. Blackberries and raspberries should be plump and vibrant (the premium section at grocery stores usually has the best). For the citrus, navel oranges slice easiest, and always use fresh lime juice—bottled just won't cut it. The spices? Penzeys or local spice shops have the freshest ground cinnamon and cloves, but the regular grocery store stuff works fine if it's not dusty.

No brandy? Substitute extra red wine or even a splash of orange liqueur. Fresh berries too expensive? Frozen works in a pinch—just don't thaw them first. The sugar can be adjusted to taste, but start with the amount listed—it balances the tartness perfectly. Want more citrus? Add extra orange slices or a splash of lemon juice. The sparkling water is optional but keeps it refreshing—San Pellegrino or LaCroix are great choices. For the spices, if you can't find ground cloves, a pinch of whole cloves steeped in the wine for 10 minutes works too. Just remember: the longer it chills, the better it tastes—patience is key here.

This keeps beautifully in the fridge for 3-4 days, and the flavors actually improve as it sits. I always make a big batch—12 servings—because it disappears fast. For parties, serve it in a big pitcher with ice and garnish with mint leaves. If you want to prep ahead, assemble everything except the sparkling water and let it infuse overnight. The next day, just add the sparkling water and serve. The ice cubes? Clear ones look prettier, but regular works too.

Step-by-step instructions for Carrabba's red wine sangria

Here's how to craft this bold, spice-kissed sangria that balances rich wine with bright citrus and warming spices.

In a large pitcher, pour the 4 cups dry red wine and 0.5 cup brandy. Stir gently to mix, then add the 0.5 cup fresh lime juice and 0.25 cup granulated sugar. Let this sit for 5 minutes at room temperature while you prepare the fruit—this allows the sugar to begin dissolving and the flavors to start melding.

I like to use a glass pitcher here because it lets me see the color develop as everything comes together. The brandy adds depth, while the lime juice brightens the wine's natural acidity. If you prefer a sweeter sangria, you can add an extra 1-2 tablespoons of sugar at this stage, but start with the recipe's amount—it's perfectly balanced.

In a small bowl, lightly toast the 1 tsp ground cinnamon and 0.5 tsp ground cloves in a dry skillet over low heat for 30 seconds until fragrant. Let cool completely, then sprinkle the spices into the pitcher and stir to distribute evenly.

Next, add the 1.5 cups fresh blackberries, 1 cup fresh raspberries, and 1 cup fresh orange slices. Gently stir everything together, making sure the fruit is fully submerged in the liquid. The spices will infuse the wine with warm, aromatic notes, while the fruit adds natural sweetness and vibrant color. Let this mixture sit at room temperature for 1 hour—this chilling time allows the flavors to develop and the fruit to soften slightly.

After the 1-hour infusion, transfer the sangria to the refrigerator and chill for at least 2 hours (or up to 24 hours). The longer it chills, the more the flavors meld together. Before serving, add the 2 cups ice cubes and 1 cup sparkling water to the pitcher. Stir gently to combine—this creates a refreshing fizz that cuts through the richness of the wine.

Here's the thing—chilling is non-negotiable. Sangria tastes best when served cold, and the longer it sits in the fridge, the better the flavors become. If you're short on time, you can chill it for 30 minutes in the freezer, but I promise, the 2-hour minimum makes all the difference.

Just before serving, add the 0.25 cup fresh mint leaves and stir gently to release their aroma. Ladle the sangria into glasses filled with fresh ice cubes. Garnish each serving with a few fresh blackberries, raspberries, and an orange slice for a pop of color and extra flavor.

Serve immediately while the ice is still cold and the sparkling water maintains its fizz. The sangria should be vibrant in color, with a balance of sweet, tart, and spiced notes. Each sip should deliver a harmonious blend of the wine's depth, the fruit's brightness, and the spices' warmth. For the best experience, serve with a selection of charcuterie or crusty bread to complement the flavors.

Dietary considerations for this carrabba's red wine sangria

Gluten-Free Adaptation

This sangria recipe is naturally gluten-free since it contains no grains or gluten-containing ingredients. The only potential concern is cross-contamination if you're using shared equipment. I always recommend using a clean pitcher and utensils if you have gluten sensitivities.

The sparkling water should also be checked for gluten-free certification—brands like LaCroix or San Pellegrino are typically safe. 🌾

Sugar-Free Option

For a sugar-free version, reduce the granulated sugar to 1 tablespoon and add ½ cup sugar-free simple syrup (made with water and sugar substitute like erythritol). Alternatively, use monk fruit sweetener for a zero-calorie option.

The berries' natural sweetness will still shine through, but you'll need to taste as you go—some wines need a touch more sweetness to balance their acidity.

Alcohol-Free Version

Skip the red wine and brandy entirely, replacing them with 4 cups non-alcoholic red wine (like Freixenet 0.0%) and ½ cup non-alcoholic brandy substitute. I've had great success using almond milk fortified with 1 tsp vanilla extract for depth.

The spices and fruit will still infuse beautifully, creating a vibrant, refreshing mocktail that kids and designated drivers will love. 🍹

Low-Sugar Adjustments

To cut sugar by half, reduce the granulated sugar to 2 tablespoons and add ½ cup unsweetened tart cherry juice instead of sparkling water. The cherry juice adds natural sweetness while keeping the drink low-calorie.

For extra tartness, increase the lime juice to ⅔ cup. This version is perfect for those watching their sugar intake but still craving a flavorful sangria.

Dairy-Free Note

While this recipe doesn't contain dairy, always double-check labels on sparkling water and any store-bought ingredients if you have severe dairy allergies. The ingredients listed here are all naturally dairy-free, but cross-contamination can occur during production. I typically use glass-bottled sparkling water to minimize any potential risks. 🥛

Nut-Free Considerations

This sangria is naturally nut-free, but if you're serving it alongside nut-based appetizers, be mindful of cross-contamination. I recommend preparing the sangria in a separate area if you have guests with nut allergies.

The only nut-related ingredient here is optional garnishes like almond slices—which you can easily omit or replace with toasted coconut flakes for a tropical twist.

Frequently asked questions