Red Or White Sangria Recipe

Slice and combine

Wash all fruit. Thinly slice the orange and lemon crosswise. Core and thinly slice the apple. Pit and slice the peach or nectarine. Halve the grapes and roughly chop any large strawberries. Place all prepared fruit in a large pitcher (at least 2 liters / 8 cups capacity).

If making a red-style sangria, add the cinnamon stick to the fruit now for a warm aromatic note. For white sangria, omit the cinnamon and reserve mint for garnish.

Pour the optional cup of wine into the pitcher over the fruit. This deepens the body and flavor but can be omitted if you want only the Galea frizzante base.

Add the freshly squeezed orange juice and lemon juice to the pitcher. Stir gently to combine with fruit.

Add the simple syrup or agave to taste (start with 3 tablespoons). Stir gently; taste and adjust sweetness if desired.

Cover the pitcher and refrigerate for at least 30 minutes and up to 4 hours. Chilling allows the fruit to macerate and flavors to meld. For a stronger fruit infusion, refrigerate up to 8 hours but add the Galea frizzante only just before serving to preserve fizz.

When ready to serve, remove the pitcher from the refrigerator. Add the chilled bottle of Galea Organic Frizzante to the pitcher. If you like extra bubbles, add the 1/2 cup club soda or sparkling water. Stir gently once to combine — avoid vigorous stirring to preserve carbonation.

Fill individual glasses with ice (about 1/2 to 1 cup ice per glass). Spoon in a generous portion of the macerated fruit, then pour sangria over the fruit and ice.

Garnish each glass with a sprig of fresh mint (for white sangria) or a small piece of orange peel and a cinnamon stick (for red sangria). Serve immediately while fizzy.

Leftover sangria (without additional soda) can be kept covered in the refrigerator for up to 24 hours. Add fresh soda or more Galea to restore fizz before serving.