2-4-1 Sangrias Recipe

Prep fruit

Thinly slice the navel orange and lemon into rounds or half-moons. Core the apple and cut into 1/4-inch (6 mm) slices or small cubes. Halve any large grapes; leave small grapes whole. If using strawberries, hull and quarter them.

Build the sangria

In a large pitcher (at least 2 liters), combine the red wine, brandy, orange liqueur, simple syrup, and fresh orange juice. Stir gently to combine.

Add fruit

Add the sliced orange, lemon, apple pieces, grapes, and berries to the wine mixture. Stir to distribute fruit evenly. Press down gently on fruit with the back of a spoon to release some juices.

Rest and chill

Cover the pitcher and refrigerate for at least 2 hours and up to 12 hours. Longer chilling (up to 12 hours) develops deeper flavor as fruit macerates in the wine and liqueur. If making more than 6 hours ahead, wait to add the club soda until serving.

Finish and serve

When ready to serve, add ice to a glass or to a separate serving pitcher if desired. Pour the chilled sangria into the serving pitcher or glasses, leaving most of the fruit in the pitcher (or dividing fruit among glasses if preferred). Top each glass or the pitcher with cold club soda to taste (about 60–120 ml club soda per 250 ml serving for a light fizz). Stir gently to combine.

Garnish

Slip a few pieces of fruit into each glass and tuck a mint leaf on top if using. Serve with a long spoon or straw so guests can scoop fruit.

Storage

Leftover sangria (without soda) will keep covered in the refrigerator for up to 48 hours. Add fresh club soda just before serving to maintain effervescence.

To make a white sangria instead of the red version, use the white wine and peach schnapps/elderflower liqueur in place of red wine, brandy, and orange liqueur. Add sliced peach or nectarine and halved green grapes to the pitcher, along with the same quantity of orange juice and simple syrup. Chill for 2–12 hours and top with chilled sparkling water before serving.