Sangria Recipe

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.

Add wine

Pour the 1.5 liters of dry red wine into the pitcher and stir gently to combine with the liqueur, brandy, and sugar until the sugar is fully dissolved.

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.

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.

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.

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.