Crafty Sangria Recipe

Chill and slice

Chill the wine and soda ahead of time. Thinly slice the apples and lemon. If using an orange, segment or slice it. Prepare simple syrup if you don't have store-bought (combine equal parts sugar and water, heat until sugar dissolves, cool).

In a large pitcher (at least 2.5–3 liters), combine the wine and brandy or orange liqueur if using. Stir gently to combine.

Add the apple puree and whisk or stir vigorously until it is evenly incorporated into the wine. The puree will add body and apple flavor; ensure there are no large clumps.

Add the fresh lemon juice and simple syrup (or honey syrup). Taste and adjust: if the sangria needs more brightness, add another 1–2 tablespoons of lemon juice; if it needs more sweetness, add up to 1–2 tablespoons more syrup.

Add the sliced apples, lemon slices, and optional orange pieces to the pitcher. If using cinnamon, either stir in the ground cinnamon or add a cinnamon stick to infuse.

Cover and refrigerate for at least 2 hours and up to 24 hours to allow the fruit flavors to marry with the wine and apple puree. Longer resting (6–12 hours) will deepen the flavor.

Just before serving, stir the sangria and taste for final adjustments. If too strong, add a splash more soda or a little water; if too tart, add a touch more simple syrup.

Add ice to a large serving pitcher or fill individual glasses with ice (about 1 cup ice per glass). Pour the chilled wine–fruit mixture into glasses about two-thirds full, then top each glass with lemon-lime soda to add effervescence (roughly 120–150 ml per glass, or about 750 ml for the whole pitcher).

Garnish with apple slices, lemon wheel, and a sprig of mint. Serve immediately.