White/rose/red Sangria Recipe

Choose wine

Select the wine appropriate for the style you want: a dry, fruity white (Sauvignon Blanc, Pinot Grigio) for white sangria; a dry rosé for rosé sangria; or a medium-bodied red (Tempranillo, Garnacha, Merlot) for red sangria. Pour 6 cups (about 1.5 liters) into a large pitcher.

Add 1/2 cup brandy and 1/4 cup orange liqueur to the pitcher. Stir gently to combine.

Prepare the citrus: thinly slice the orange, lemon, and lime into rounds or half-moons and add them to the pitcher. The citrus provides acidity and fragrance to the sangria.

Core and dice the apple into 1/2-inch pieces and add to the pitcher. If using peach or nectarine (recommended for white or rosé), slice and add them now. Add berries (halved strawberries or whole raspberries/blackberries) if using.

Gently press a few slices of the citrus against the side of the pitcher with the back of a spoon to release some juice without crushing the fruit.

Stir in 1/4 cup simple syrup (or honey syrup) to sweeten. Taste and adjust: add up to 2 additional tablespoons if you prefer sweeter sangria.

Add 1/2 cup fresh orange juice and 2 tablespoons fresh lemon juice to brighten the mix. For red sangria, tuck in the cinnamon stick and star anise now for warm, spiced notes.

Cover the pitcher and refrigerate for at least 2 hours and up to 12 hours. Longer maceration (6–12 hours) deepens the flavor and allows fruit to infuse the wine; for best results make it the day ahead.

When ready to serve, add 2 cups chilled club soda or sparkling water to the pitcher to add effervescence. If you prefer less fizz or plan to store leftovers, add the soda to individual glasses instead.

Fill glasses with ice. Using a slotted spoon, distribute fruit into each glass, then pour sangria over the ice, ensuring fruit and liquid are both served.

Garnish each glass with a sprig of mint for white/rosé or an orange twist for any style. If a warmed-spice aroma is desired for red sangria, place a reserved small cinnamon stick in each glass.

Serve immediately. Leftover sangria (without additional soda) will keep refrigerated for up to 3 days; add fresh soda and ice when serving again.