Sangria Recipe

Make syrup

Combine equal parts granulated sugar and water (not listed separately; make 120 ml syrup from 60 g sugar + 60 ml water) in a small saucepan. Heat gently just until the sugar dissolves, stirring occasionally. Remove from heat and cool to room temperature, about 10–15 minutes. (If using honey, skip this step and warm honey slightly to thin.)

Combine base and fruit

In a large pitcher (1.5–2 L capacity), pour 1 liter of your chosen wine. Add 60 ml brandy (or orange liqueur for white sangria), 120 ml fresh orange juice, and 60 ml cooled simple syrup (or 60 ml honey syrup). Stir gently to combine.

Add fruit

Add the sliced orange, sliced lemon, diced apple, and the fresh berries to the pitcher. If using the cinnamon stick (recommended for red sangria), add it now. Lightly muddle a few of the fruit slices with a wooden spoon to release some juices, but do not completely mash — you want pieces, not pulp.

Infuse

Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Longer infusion (6–12 hours) develops deeper flavor. If refrigerating overnight, wait to add the club soda until just before serving so the sangria stays fizzy.

When ready to serve, add 300 ml chilled club soda or sparkling water to the sangria and gently stir to combine. Taste and adjust sweetness with a little more simple syrup if desired.

Fill individual glasses with ice (about 1/2 cup ice per glass). Using a slotted spoon, distribute fruit among the glasses and pour sangria over the ice, ensuring each glass gets some fruit.

Garnish each glass with a sprig of fresh mint and a small wedge of orange. For red sangria, leave the cinnamon stick in the pitcher or place a small piece in individual glasses if desired.