Seasonal Sangria Recipe

Wash and slice

Wash all fruit thoroughly. Thinly slice the citrus, stone fruit, and apple/pear. Hull and halve large berries. Lightly tear the herb leaves.

Place all prepared fruit and herbs in a large (at least 2-liter) pitcher or bowl so flavors can mingle.

Pour 1 liter of chilled dry white wine over the fruit in the pitcher.

Add 120 ml brandy and 60 ml orange liqueur to the pitcher.

Add 60 ml honey or simple syrup and 30 ml fresh lemon juice. If using honey, stir well to dissolve; if honey is stiff, pre-warm and thin with a teaspoon of warm water.

Sprinkle 1 tsp ground cinnamon over the mixture if you want a warm spice note (optional).

Gently stir the mixture to combine liquids and fruit, ensuring fruit is submerged enough to soak up the alcohol and sweetener.

Cover the pitcher and refrigerate for at least 2 hours, ideally 6–12 hours, to macerate. For best flavor, refrigerate overnight.

When ready to serve, add 500 ml chilled club soda or sparkling water to the sangria to add brightness and bubbles. Stir gently to combine.

Fill glasses with ice (about 1/2 cup to 1 cup per glass depending on preference).

Ladle sangria into glasses, making sure each glass gets a portion of fruit. Taste one glass and adjust sweetness or acidity: add a little more honey/simple syrup if too tart, or a squeeze of lemon if too sweet.

Garnish each glass with citrus wheels or a sprig of fresh herb. Serve immediately.