Red Or White Sangria Recipe

Wash and slice

Rinse all fruit thoroughly. Thinly slice the oranges and lemon crosswise into rounds, then halve the rounds if pieces are large. Core the apple and cut into 1/4-inch (6 mm) wedges or small dice to release flavor without becoming mushy. If using stone fruit, pit and slice into 1/4-inch slices. Hull and quarter larger strawberries; leave small berries whole.

Place all prepared fruit in a large glass pitcher or bowl with a tight-fitting lid so flavors can meld.

Add the brandied orange liqueur (Cointreau or triple sec) and the freshly squeezed orange juice to the pitcher with the fruit. This helps macerate the fruit and infuse citrus flavor.

Pour in the wine (choose red or white according to preference). Stir gently to combine and lift fruit so it's submerged evenly.

Add the simple syrup a little at a time, tasting as you go to reach desired sweetness. For a drier sangria, you may omit or reduce the syrup. For more depth in red sangria, add the cinnamon stick now.

Cover the pitcher tightly and refrigerate for at least 3–6 hours, preferably overnight. Maceration time lets the fruit release juices and alcohol absorbs fruit flavor. If short on time, chill at least 1 hour.

Before serving, taste and adjust: add more simple syrup for sweetness, a splash more orange juice for brightness, or a small splash (1–2 tbsp) of brandy for extra warmth.

Just before serving, add the club soda or sparkling water to the sangria to add effervescence. Stir gently to combine. If you prefer a fully still sangria, omit the soda and serve without fizz.

Fill glasses with 1/2 to 1 cup of ice (depending on glass size). Spoon generous portions of the macerated fruit into each glass.

Pour sangria over the fruit and ice, dividing evenly. Garnish each glass with a fresh mint sprig and, for red sangria, a small piece of the cinnamon stick if desired.

Serve immediately. Leftover sangria (without ice) can be refrigerated up to 48 hours; add fresh soda and ice just before serving.