Red Sangria Recipe

Slice and chop

Wash all fruit. Thinly slice the orange and lemon. Halve or quarter the lime if using half. Core and dice the apple into bite-sized pieces. If using strawberries, hull and halve them; leave small berries whole. Place all prepared fruit into a large pitcher (about 2–3 liters capacity).

Lightly muddle about half of the fruit in the pitcher with the back of a wooden spoon or a muddler for 10–15 seconds to release juices and aromatics — do not pulverize.

Add the sugar (or simple syrup) to the pitcher with the fruit. If using granulated sugar, stir thoroughly until the sugar begins to dissolve in the fruit juices.

Pour in the orange liqueur (60 ml) and gently stir to combine with the fruit and sugar, coating the fruit to help maceration.

Pour the 1.5 liters of red wine into the pitcher. Stir gently to combine all ingredients, scraping down the sides to incorporate fruit. Taste and adjust sweetness — add up to 1 more tablespoon sugar or a splash more liqueur if desired.

Cover the pitcher with plastic wrap or a lid and refrigerate for at least 2 hours, preferably 4–12 hours. Longer chilling mellows the wine and allows fruit flavors to infuse the sangria. For best flavor, macerate overnight (up to 24 hours).

About 10 minutes before serving, add ice to the pitcher or to individual glasses. If you want a sparkling finish, stir in 500 ml club soda (or lemon-lime soda for a sweeter, more citrus-forward sangria) to the pitcher. If you prefer to keep bubbles longer, add soda directly to each glass instead.

Give the sangria a final gentle stir. Taste and adjust — if it needs more brightness, add a squeeze of fresh lemon or lime; for more sweetness, add a teaspoon of simple syrup to the pitcher or a splash in each glass.

Pour sangria into glasses, making sure each glass gets a good mix of fruit. Garnish with fresh mint leaves if using. Serve chilled.