Pimm's Sangria Recipe

Combine Pimm's and Lambrusco

In a large pitcher (1.5–2 quart capacity), pour 8 oz Pimm's No.1. Add 12 oz chilled Lambrusco. Stir gently to combine so bubbles are preserved.

Add purées and juice

Whisk together 3 oz passionfruit purée, 2 oz guava purée, and 2 oz fresh orange juice in a small bowl until smooth. Pour the fruit mixture into the pitcher and stir gently to integrate with the wine and Pimm's.

Taste the mixture. Add 0.5 oz fresh lemon juice and 0.5 oz simple syrup, then stir. Adjust sweetness or acidity to preference — add up to another 0.5 oz simple syrup or 0.25 oz lemon juice if desired.

Chill and finish with soda

Add 6 oz chilled club soda to the pitcher right before serving to preserve fizz. Add large ice chunks (or a few large cubes) into the pitcher to cool without over-diluting.

Prepare garnish

Tuck 4 thin orange slices, 4 cucumber ribbons, and 6 sprigs of fresh mint into the pitcher. Lightly bruise the mint before adding to release aroma.

Serve: Fill highball glasses with ice, spoon or strain some fruit pulp into each glass if desired, then ladle Pimm's sangria over the ice. Top individual glasses with a splash of additional soda if needed for effervescence. Garnish each glass with an extra orange slice and a mint sprig.