Sangria Espumante Recipe

Make simple syrup (if not using store-bought)

Combine 1/4 cup water and 1/4 cup granulated sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool. Use 2 tablespoons for the recipe; reserve the rest for another use.

In a large pitcher (about 1.5–2 liters capacity), combine the chilled dry white wine, peach schnapps or orange liqueur (if using), the 2 tablespoons of simple syrup, fresh lemon juice, and fresh orange juice. Stir gently to combine.

Add the thinly sliced orange and lemon to the pitcher. The citrus provides bright acidity and aroma.

Add the diced green apple and sliced peach or nectarine to the pitcher. These fruits will macerate slightly and impart sweetness and texture.

Lightly bruise the mint leaves by clapping them between your palms or gently muddling once in the pitcher to release aroma — avoid over-muddling to prevent bitterness. Add the mint to the pitcher and stir once to incorporate.

Cover the pitcher and refrigerate for at least 1 hour, up to 4 hours. This resting time allows the fruit to infuse the wine with flavor without becoming mushy. If planning ahead, do not exceed 8 hours to keep fruit texture and freshness.

Just before serving, remove the pitcher from the refrigerator. Add the chilled sparkling wine (and club soda if you prefer a lighter, frothier texture) to the pitcher and stir gently to combine. The added bubbles will be retained best if added right before serving.

Fill 4 wine glasses or tumblers with about 1/2 cup ice each (adjust to preference). Divide fruit evenly among the glasses so each gets several pieces of orange, lemon, and stone fruit.

Ladle the sangria espumante over the ice and fruit, pouring gently to retain bubbles. Garnish each glass with a mint sprig and an orange twist or wheel.

Serve immediately. If you have leftover sangria with sparkling wine already added, consume within 6–8 hours for best bubble retention and freshness.