Red Sangria Recipe

Dissolve sugar and combine alcohol

In a large pitcher (at least 2.5–3 quart capacity), add the granulated sugar. Pour in the orange liqueur and brandy, then stir vigorously for 30 seconds until most of the sugar is dissolved.

Add wine

Pour the red wine into the pitcher with the liqueur and sugar. Stir gently to combine without causing too much foam or oxidation. Taste and adjust sweetness — add up to 1 additional tablespoon sugar if you prefer a sweeter sangria.

Prepare fruit

Thinly slice the orange and lemon (remove visible seeds). Core the apple and cut into 1/4" dice (leave the peel on for color and texture). If using strawberries, hull and halve them; if using other berries, rinse and drain gently.

Combine fruit with wine

Add the sliced orange, lemon, diced apple, and berries to the pitcher. Tuck in the cinnamon stick. Stir gently to submerge fruit in the wine mixture so flavors begin to infuse.

Chill and macerate

Cover the pitcher and refrigerate at least 2 hours, preferably 4–8 hours. For best flavor, let sit overnight up to 24 hours so fruit fully macerates and releases juices into the wine.

Add carbonation and ice

Just before serving, pour in the chilled club soda or sparkling water to add brightness and effervescence. Add ice to the pitcher or individual glasses (if you add ice to the pitcher it will dilute slightly over time).

Garnish and serve

Stir gently to combine. Ladle sangria into glasses, making sure each serving gets a portion of the macerated fruit. Garnish each glass with a sprig of fresh mint if desired. Serve immediately.

Storage

Leftover sangria (without ice) can be refrigerated up to 48 hours. Add extra club soda and ice only when ready to serve to retain carbonation.