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Ingredients
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Base & Spirits
Fruit & Sweetener
Finish & Garnish
Method
Prepare Fruit & Macerate
- 1
Slice and combine fruit
Thinly slice the orange, lemon, and apple. Place the sliced citrus, apple slices, and pitted cherries in a large pitcher (at least 2 quart / 2 L capacity).
- 2
Add sweetener and gently muddle
Pour the simple syrup (or agave) over the fruit. Using a wooden spoon or muddler, gently press a few times to release juices and oils from the citrus and cherries. Do not pulverize — you want released juice and some texture.
- 3
Macerate
Let the fruit and syrup sit for 10–20 minutes at room temperature to macerate. For deeper flavor, refrigerate and macerate up to 2 hours (bring back to near fridge temp before serving).
Build the Sangria
- 4
Add spirits and wine
Pour the brandy, orange liqueur, and dry red wine into the pitcher with the macerated fruit. Stir gently to combine, scraping any fruit settled on the bottom.
- 5
Chill and meld flavors
Refrigerate the sangria for at least 1 hour to let the flavors meld. Up to 8 hours is fine; avoid more than 24 hours to prevent the fruit from becoming bitter from the citrus rind.
Finish & Serve
- 6
Adjust sweetness & texture
Taste the sangria. If it needs more sweetness, stir in up to 1–2 tablespoons more simple syrup or agave (measure to taste). If you prefer a lighter mouthfeel, add the optional club soda or sparkling water just before serving.
- 7
- 8
Batch serving note
Sangria will keep refrigerated, covered, for up to 48 hours. If refrigerated longer, remove or discard fruit before serving to prevent off-flavors and mushy texture.