Sangria Recipe

Dissolve sugar and combine alcohol

In a large pitcher (at least 2.5 L), add the granulated sugar and the orange liqueur or brandy. Stir for about 30 seconds to dissolve some sugar. Pour in the 1.5 liters of dry red wine and stir until the sugar is fully dissolved (about 1–2 minutes).

Taste and adjust sweetness. If you prefer sweeter sangria, add up to 1 more tablespoon sugar, stirring to dissolve.

Prepare citrus and apples

Wash all fruit. Thinly slice the orange and lemon into rounds, removing seeds as you slice. Core the apple and cut into 1/4-inch (6 mm) slices or small cubes; leave the skin on for color. Hull and halve or quarter the strawberries depending on size.

Macerate fruit

Add the prepared orange, lemon, apple, and strawberries to the pitcher with the wine mixture. Gently press a few fruit slices with the back of a wooden spoon to release juices, but avoid crushing everything.

Cover the pitcher and refrigerate for at least 2 hours, preferably 6–12 hours, to let the fruit macerate and flavors meld. Sangria improves with time but should be consumed within 24–48 hours.

Add carbonation and serve

When ready to serve, add the club soda or sparkling water to the pitcher and stir gently to combine. Add ice cubes to the pitcher or to individual glasses.

Taste and adjust: if the sangria is too strong, add a splash more sparkling water; if too sweet, add a squeeze of lemon juice to balance.

Ladle sangria into glasses so each portion gets a good amount of fruit. Garnish with a few fresh mint leaves if using. Serve immediately.