Red Sangria Recipe

Dissolve sugar

In a large pitcher (about 2.5–3 quart capacity), add the granulated sugar. Pour in the orange liqueur and brandy. Stir vigorously until most of the sugar dissolves (about 30–60 seconds). Dissolving the sugar in spirits first helps it incorporate into the wine.

Add wine

Pour the 1.5 liters of chilled or room-temperature red wine into the pitcher over the liqueur/brandy mixture. Stir gently to combine, tasting and adjusting sweetness. If you prefer sweeter sangria, add up to 1 tablespoon more sugar, stirring until dissolved.

Prepare citrus

Wash the orange and lemon. Thinly slice the orange and lemon crosswise (about 1/8-inch slices). Remove any seeds. Add the slices to the wine mixture.

Prepare apple and berries

Core and dice the apple into 1/2-inch pieces (leave the peel on for color and texture). Rinse berries; halve strawberries if using. Add apple and berries to the pitcher. Stir gently to combine so the fruit is evenly distributed.

Macerate

Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Maceration allows the fruit to infuse the wine and absorb some of the alcohol and flavors. For best flavor, refrigerate 4–6 hours.

Add sparkle

Just before serving, gently stir in the chilled club soda or sparkling water to add effervescence. Start with 1 cup if you want less fizz and adjust to taste; recipe lists 2 cups for a lighter sangria.

Serve

Fill glasses with 1/2 cup crushed or cubed ice (or to taste). Using a slotted spoon, distribute fruit into each glass, then pour sangria over the fruit and ice. Garnish each glass with 1–2 mint leaves if desired. Serve immediately.

Make-ahead note

If you prepare the sangria up to 24 hours ahead, omit the club soda and ice until serving to preserve fizz and avoid dilution. Keep refrigerated.