La Sangria (rosso O Bianco) Recipe

Wash and slice

Rinse strawberries and mint. Hull strawberries and slice into halves or quarters depending on size to yield about 2 cups. Pit the peaches and thinly slice into half-moons (about 2 peaches). Slice the orange into thin wheels and halve the lemon; reserve half a lemon for optional squeezing.

Lightly macerate fruit

Place the sliced strawberries and peaches in a large bowl or directly in the sangria pitcher. Sprinkle the 60 ml simple syrup over the fruit and gently toss. Let sit 10–15 minutes to macerate and release juices (this mellows the fruit and integrates sweetness).

Combine wine and liqueurs

In a 2–3 liter pitcher, pour 1.5 liters of your chosen wine (Chardonnay for a 'Bianco' style or Cabernet for a 'Rosso' style). Add 120 ml Thatcher's elderflower liqueur and 120 ml Thatcher's blood orange liqueur. Stir gently to combine.

Add fruit and citrus

Add the macerated strawberries and peaches (including any collected juices) to the pitcher. Add the orange wheels. If you like a touch more acidity, squeeze the reserved half lemon into the pitcher and drop the rind in as well. Stir to integrate.

Adjust sweetness

Taste the sangria. If you prefer sweeter, add up to an additional 15–30 ml simple syrup. Stir and taste again.

Rest

Cover the pitcher and refrigerate at least 2 hours, preferably 4–6 hours or overnight. This allows the flavors to meld and the fruit to infuse the wine and liqueurs.

Before serving

When ready to serve, add 6 cups of cubed ice to the pitcher (or to individual glasses) and pour in 400–500 ml chilled club soda for a lighter fizzy Sangria or 400–500 ml Prosecco for a more celebratory style. Gently stir to combine.

Garnish & serve

Ladle sangria into glasses, making sure each glass gets a mix of fruit. Garnish each with a mint sprig and a strawberry or orange wheel if desired. Serve immediately.