Pinot Grigio Sangria Recipe

Wash and slice

Wash all fruit under cold running water. Peel the lemon. Slice the peaches into thin wedges (about 1/4-inch thick). Slice the oranges into rounds, then halve the rounds if large. Slice the lemon into thin rounds. Halve the grapes.

Place the sliced peaches, orange rounds, lemon rounds, and halved grapes into a large (2–3 quart) pitcher. Reserve a few attractive slices for garnish if desired.

Soak with brandy and syrup

Pour the peach brandy over the fruit in the pitcher, then add the simple syrup. Gently stir with a long spoon to coat the fruit. Allow the fruit to macerate for at least 20–30 minutes at room temperature or up to 2 hours in the refrigerator to let the flavors meld.

After maceration, pour in the Pinot Grigio and orange juice. Stir gently to combine, scraping any fruit that has settled on the bottom so juices incorporate into the liquid.

Taste the mixture and adjust sweetness if needed. If you prefer a sweeter sangria, stir in up to an additional 15–30 ml simple syrup (or honey syrup) to taste.

Cover the pitcher and chill the sangria for at least 30 minutes to 1 hour. Chilling allows flavors to marry and keeps the carbonation of the soda when added just before serving.

Just before serving, add the chilled Sprite (500 ml) to the pitcher and gently stir once to combine. Do not add the soda too early or it will go flat.

Add ice cubes to the pitcher if serving immediately, or place ice in individual glasses to avoid diluting the whole pitcher. Add reserved fruit slices and mint leaves for garnish.

Ladle sangria into glasses, ensuring each glass gets a generous portion of fruit. Garnish each glass with a sprig of mint and a slice of orange or peach on the rim if desired.

Serve chilled. Leftover sangria (without added ice) can be refrigerated for up to 48 hours; add fresh soda and ice when serving again.