Low-key Red Sangria Recipe

Slice and macerate

Thinly slice the orange into rounds (reserve one or two slices for garnish). Place the remaining slices in a large pitcher. Add the pomegranate arils and gently muddle with a wooden spoon or muddler just enough to release juices and oils from the orange peel — 6–8 gentle presses. This releases flavor without turning the fruit to mash.

Combine liquids

Pour the Oddbird Organic 0% red wine, fresh orange juice, pomegranate juice, simple syrup (or agave), and fresh lemon juice into the pitcher over the fruit. Stir gently to combine, scraping any muddled fruit bits into the liquid.

Infuse

Cover the pitcher and refrigerate for at least 1 hour and up to 6 hours to allow flavors to meld. If making immediately, allow at least 15–20 minutes for a quick infusion — flavor will be lighter.

Adjust sweetness and chill

Taste the sangria after chilling. If it needs more sweetness, stir in additional simple syrup or agave 1 tsp at a time. If you'd like brighter acidity, add a little more lemon juice (½ tsp increments).

Add ice and soda

Just before serving, add the cold club soda or sparkling water to the pitcher to preserve effervescence. Gently stir once or twice to incorporate. Add ice to the pitcher or to individual serving glasses (about ½ cup ice per 8-oz serving).

Garnish and serve

Ladle or pour the sangria into glasses, making sure each glass gets some orange slices and pomegranate arils. Top each glass with a mint sprig and a reserved orange slice. If using the optional non-alc orange syrup or a dash of bitters, add per glass (about ¼ tsp) or to the pitcher for a subtle orange-liqueur note.

Storage: Keep any leftover sangria (without added soda) refrigerated up to 48 hours for best quality. If soda was added, consume within 12 hours to preserve fizz.