Sangria Recipe

Dissolve sugar

In a large pitcher (at least 2.5–3 L capacity), add the granulated sugar and the freshly squeezed orange juice. Stir briskly until the sugar is mostly dissolved (about 1–2 minutes).

Combine alcohol

Pour in the red wine, orange liqueur, and brandy into the pitcher with the sugar mixture. Stir gently to combine, making sure the sugar is evenly distributed.

Prepare citrus

Thinly slice the navel orange, lemon, and lime into rounds or half-moons, removing any seeds. Add the citrus slices to the pitcher, pressing lightly with the back of a spoon to release a little juice.

Add apple and berries

Core and thinly slice the apple (leave the skin on for color). Add the apple slices and fresh berries to the pitcher. If using larger strawberries, quarter them. Add the mint leaves now if using.

Maceração (rest)

Stir everything gently, then cover the pitcher and refrigerate for at least 2 hours and up to 12 hours. For best flavor, let it rest 4–8 hours so the fruit infuses the wine. Stir once more before serving.

Adjust sweetness and chill

Taste the sangria after chilling. If it needs more sweetness, stir in an additional 1–2 teaspoons of sugar or a splash of simple syrup until it reaches the desired sweetness.

Serve

Fill glasses with ice cubes (about 1/2 to 3/4 cup ice per glass). Add a few pieces of the macerated fruit to each glass. Pour the sangria into the glasses, filling about three-quarters full, then top each glass with a splash (about 2–3 tablespoons) of chilled club soda or sparkling water for brightness. Garnish with an extra mint sprig or a citrus wheel if desired.

Storage

Leftover sangria (without ice) will keep covered in the refrigerator for up to 3 days. Add fresh club soda or ice just before serving to preserve bubbles and texture.