Seasonal Sangria Recipe

Combine wine and spirits

Pour 1.5 cups dry red wine into a medium pitcher. Add 2 tablespoons orange liqueur and 1 tablespoon brandy. Stir gently to combine.

Prepare fruit

Thinly slice 1/2 orange and 1/2 pear. Lightly bruise the slices by pressing them with the back of a spoon in a bowl to release juices. Add 1/2 cup blackberries (or seasonal berries) and the bruised orange and pear slices into the pitcher with the wine and spirits.

Add rosemary

Smack 1 rosemary sprig between your palms to release its oils, then drop it into the pitcher and gently stir so the aromatics infuse the mixture.

Balance flavor

Add 1 tablespoon pure maple syrup and 1 tablespoon fresh lemon juice to the pitcher. Stir thoroughly for about 20–30 seconds. Taste and adjust: add an additional 1/2 tablespoon maple if you prefer sweeter, or another 1/2 teaspoon lemon juice if you want brighter acidity.

Macerate

Cover the pitcher and refrigerate for at least 1 hour, preferably 2–4 hours, to allow flavors to meld. For best results, let it sit up to 6 hours but consume within 24 hours.

Add ice and soda before serving

When ready to serve, fill a large serving pitcher or individual glasses with ice (about 2 cups total). Pour the sangria mixture over the ice, reserving the spent fruit if desired. Top with 3 tablespoons chilled club soda or sparkling water and gently stir once to combine and preserve carbonation.

Taste and finish: if the sangria tastes muted after chilling, add another splash (1–2 teaspoons) of lemon juice or a small splash of orange liqueur. Garnish each glass with a piece of the macerated fruit, a few extra berries, and optionally a cinnamon stick for aroma. Serve immediately.