House Sangria Recipe

Combine wines and liqueurs

In a large pitcher (2–3 liter capacity), pour in 1.5 L of your chosen wine. Add 120 ml Chambord and 90 ml Bauchant. Stir gently to combine.

Taste the mixture and adjust sweetness with the simple syrup to balance the wine and liqueurs (see Sweetener step).

Prepare citrus and fruit

Wash all fruit. Thinly slice 2 oranges, 1 lemon, and 1 lime. Core and thinly slice 1 apple if using. Lightly bruise the raspberries by pressing a few with the back of a spoon to release juices.

Add all sliced citrus, apple slices, and raspberries to the pitcher with the wine and liqueurs. Stir gently to combine so the fruit begins to macerate.

For best flavor, refrigerate the pitcher for at least 2 hours and up to 12 hours to allow the citrus and fruit to infuse the wine. If short on time, let sit 30 minutes at room temperature.

Sweeten and finish with bubbles

After maceration, taste the sangria. Add about 60 ml simple syrup (or agave) and stir. Adjust by +/− 15–30 ml to reach desired sweetness. Just before serving, pour in 500 ml chilled club soda or sparkling water to add brightness and effervescence. Stir once gently to combine.

Add 6 fresh mint sprigs to the pitcher and submerge lightly to release aroma. Keep the pitcher chilled until ready to serve.

To serve, fill glasses with ice (about 1 cup per glass). Spoon fruit into each glass, then pour sangria over the ice. Garnish each glass with a small mint sprig and a few extra raspberries if desired.

Yield: serves about 8 (6–10 oz / 180–300 ml servings). Leftover sangria keeps refrigerated for up to 48 hours; add extra club soda just before serving again to restore fizz.