Sangria Recipe
Recipe information
Make Sangria in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Sangria Base
Fruit
Optional/Finish
Sangria Base
1. Dissolve sugar and combine alcohols
In a large pitcher (at least 2.5–3 quart / liter capacity), add the granulated sugar. Pour in the orange liqueur and brandy and stir until most of the sugar is dissolved.
Fruit
3. Prepare fruit
Wash all fruit. Thinly slice the orange and lemon, removing seeds if present. Core and dice the green apple into bite-sized pieces. Halve the grapes. Add all prepared fruit to the pitcher with the wine mixture.
4. Macerate
Using a wooden spoon or muddler, gently press a few times on the fruit in the pitcher to release juices (do not over-mash). Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Longer resting (6–12 hours) develops deeper flavor as the fruit macerates.
Optional/Finish
5. Adjust and serve
When ready to serve, taste and adjust sweetness if needed (add up to 1–2 additional tablespoons sugar or a splash of simple syrup). If desired, add about 1 cup chilled club soda or sparkling water to the pitcher for light effervescence, or add it to individual glasses. Fill glasses with ice (about 1/3–1/2 full), pour sangria over ice making sure each glass gets fruit, and garnish with fresh mint leaves.
6. Storage
Leftover sangria (without ice) will keep refrigerated, covered, for up to 3 days. Add fresh club soda or ice just before serving to preserve fizz and avoid dilution.
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