Lolailo Red Sangria Recipe

Wash and slice

Thoroughly wash all fruit. Thinly slice the orange, lemon, and lime into rounds. Core and thinly slice the apple. Hull and halve the strawberries. Halve large grapes if needed. Reserve 4 orange wheels, 4 lemon wheels and 4 lime wheels for garnish and set aside in the refrigerator to keep chilled.

Place the remaining sliced fruit (orange, lemon, lime, apple, strawberries, grapes) into a large nonreactive pitcher or container with a tight-fitting lid. Gently muddle the fruit a few times with a wooden spoon or muddler — just enough to release juices and aromas, do not puree.

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

Add 120 ml brandy, 60 ml triple sec and 240 ml freshly squeezed orange juice to the pitcher. Stir gently to combine so the liqueurs and juice mingle with the wine and fruit.

Add 60 ml simple syrup (or agave) to taste. Start with the stated amount and adjust after chilling if you prefer sweeter sangria.

Cover the pitcher and refrigerate for at least 4 hours and up to 24 hours. For best flavor balance, refrigerate 6–12 hours to allow the fruit to infuse the wine and spirits. Stir gently once or twice during chilling.

About 15 minutes before serving, prepare the serving pitcher or glasses: add ice to a large pitcher or fill individual glasses with a few ice cubes each.

Just before serving, pour 500 ml chilled club soda or sparkling water into the sangria pitcher and stir gently to combine. This adds brightness and light effervescence. If you prefer a still sangria, omit the soda.

Taste and adjust sweetness or acidity: add up to 30 ml more simple syrup if too tart, or a squeeze of lemon/lime if needed.

To serve, ladle sangria into glasses including generous portions of the infused fruit. Garnish each glass with an orange wheel, lemon wheel and lime wheel (one of each) placed on the rim or floated on top.

If making ahead for a party, keep chilled (without ice) and add ice and soda only when ready to serve to avoid diluting. Leftover sangria (without added soda/ice) will keep covered in the refrigerator up to 48 hours; discard fruit after 24–36 hours for best texture.