Sangria Recipe

Dissolve sugar

If using granulated sugar, place 2 tablespoons sugar in a small heatproof cup and add 1 tablespoon hot water. Stir until sugar dissolves completely to form a simple syrup. If using pre-made simple syrup, skip this step.

Slice fruit

Wash all fruit. Thinly slice the orange and lemon, removing any seeds. Core and thinly slice the apple. Hull and halve strawberries if using. If using stone fruit, pit and slice. Place all prepared fruit into a large pitcher (at least 2 liters / 8 cups capacity).

Pour 1 liter of wine into the pitcher over the prepared fruit.

Add 60 ml orange liqueur and 45 ml brandy to the pitcher.

Add the dissolved sugar (or 2 tablespoons simple syrup) and gently stir to combine, making sure the sweetener disperses through the wine and fruit.

Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. For best flavor, chill 4–8 hours to allow the fruit to macerate and infuse the wine. Stir once or twice during chilling. Note: longer maceration extracts more fruit flavor and color (especially with red wine).

About 10–15 minutes before serving, add 500 ml chilled club soda (or lemon-lime soda for a sweeter, lighter white sangria) to the pitcher to add effervescence. Stir gently to combine.

Fill glasses with ice (about 1/2 cup per glass). Using a ladle, distribute fruit and sangria into glasses so each guest gets some fruit.

Garnish each glass with a sprig of fresh mint and a slice of orange if desired. Serve immediately so the carbonation remains lively.