Red Sangria Recipe

Slice and combine

Wash all fruit. Thinly slice the orange, lemon and apples. Halve large berries. Place the orange slices, lemon slices, red and green apple slices and berries into a large pitcher (at least 2.5–3 liters / 3 quarts). Add the cinnamon stick to the pitcher.

Lightly muddle a few pieces of fruit (about 6–8 pieces total) with the back of a wooden spoon to release some juices and aromatics, but avoid turning the fruit to mush. Muddling helps the sangria flavor the liquid without becoming pulpy.

Pour the 1.5 liters of dry red wine into the pitcher over the prepared fruit.

Add the orange liqueur and brandy to the pitcher to deepen the flavor and add sweetness/complexity.

Stir in the freshly squeezed orange juice and the 2 tablespoons of lemon juice for brightness.

Add the 1/4 cup of simple syrup to taste. If you prefer a drier sangria, start with half the syrup and adjust later. Stir thoroughly to combine all ingredients.

Cover the pitcher and refrigerate for at least 4 hours, preferably overnight. This maceration step allows the fruit to infuse the wine. For a quicker option, chill for 1–2 hours but expect a less-developed flavor.

Taste after chilling and adjust sweetness or acidity as needed: add up to 2 more tablespoons simple syrup for sweetness or a squeeze more lemon juice for brightness.

Just before serving, add the club soda or sparkling water to the pitcher to add effervescence. Stir gently to combine.

Fill individual glasses with ice (about 1 cup per glass). Pour sangria into glasses, making sure each serving receives a mix of fruit. Garnish with a sprig of mint if using.

If serving in a punch bowl or for a party, keep additional club soda chilled separately and add just before pouring to preserve fizz.

Leftover sangria (without ice) will keep refrigerated for up to 3 days. The fruit will continue to infuse the wine and can be removed or eaten with a spoon.