Seasonal Sangria Recipe
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Ingredients
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Base & Wine
Fruit & Fresh
Sweetener & Citrus
Fizz (optional)
Garnish & Ice
Method
Base & Fruit Preparation
- 1
Prepare fruit
Wash all fruit. Thinly slice the orange, apple, and pear. Halve grapes and hull / quarter strawberries if using. Lightly bruise the berries by pressing them gently with the back of a spoon to release some juice.
- 2
Macerate fruit
In a large pitcher (1.5–2 liter capacity), combine the sliced orange, apple, pear, halved grapes, and berries. Add the fresh orange juice and fresh lemon juice. Gently muddle the fruit mixture 4–6 times with a wooden spoon to release juices without pulverizing the fruit.
Assemble Sangria
- 3
Add spirits and wine
Pour the brandy and orange liqueur over the macerated fruit, then add the bottle (1 liter) of dry red wine. Stir gently to combine.
- 4
Sweeten
Add the simple syrup (or honey syrup) to taste. Start with 60 ml and stir, then taste and add up to another 15–30 ml if you prefer a sweeter sangria.
- 5
Chill
Cover the pitcher and refrigerate for at least 2 hours, preferably 4–12 hours. This resting time allows the flavors to meld and the fruit to infuse the wine.
Finish & Serve
- 6
Add fizz (optional)
Just before serving, if you want a sparkling sangria, add club soda or sparkling water (about 500 ml) for a lightly fizzy version, or substitute 250 ml of the soda with prosecco for extra bubbles. Stir gently to combine.
- 7
Prepare glasses
Fill glasses with ice if desired. Gently muddle or slap the mint leaves between your hands to release aroma and add a few leaves to each glass or the pitcher.
- 8
Serve
Spoon a generous portion of the macerated fruit into each glass, pour sangria over the fruit and ice, and garnish with additional citrus wheels and a sprig of mint. Serve immediately.