Sangria Carafe Recipe

Slice fruit

Wash all fruit. Thinly slice the orange and lemon crosswise into rounds (remove seeds). Core the apple and cut into thin slices or small matchsticks so they release flavor quickly. Hull and halve the strawberries; leave raspberries whole.

Place all prepared fruit and the cinnamon stick into a large clean carafe or pitcher (minimum 2–2.5 liters capacity). Toss gently to combine so fruit is evenly distributed.

In a separate bowl or measuring jug, combine the red wine, orange liqueur, brandy, fresh orange juice, and simple syrup (or agave). Whisk briefly to dissolve and integrate the syrup.

Pour the combined liquid over the fruit and cinnamon stick in the carafe, stirring once or twice with a long spoon to distribute flavors and wet all fruit pieces.

Taste the sangria and adjust sweetness if needed: add up to 1–2 tablespoons (15–30 ml) extra simple syrup for sweeter preference, or a splash more brandy for warmth. Stir to combine.

Cover the carafe and refrigerate for at least 2 hours and up to 24 hours. For best flavor development, refrigerate 4–8 hours; the fruit will macerate and infuse the liquid.

When ready to serve, add the chilled club soda or sparkling water to the carafe to give the sangria lift. Stir gently to combine. If you prefer a less fizzy sangria, add less soda and serve the remainder on the side.

Fill glasses with ice (about 1 cup worth per glass). Using a slotted spoon, distribute a generous portion of fruit into each glass and pour sangria over the ice so each serving gets some fruit.

Garnish each glass with a mint leaf (if using) and an extra orange or lemon wheel on the rim. Serve immediately. Leftover sangria (without added ice) will keep refrigerated up to 48 hours; add fresh soda before serving again.