Summer's Sangria Recipe

Wash and slice

Rinse all fruit under cold water. Pat dry. Halve and pit the peaches and nectarines/apricots, then slice into 1/4-inch (6 mm) wedges. Hull and quarter the strawberries. Thinly slice the orange into rounds or half-moons. Halve the grapes.

Lightly muddle

In a large pitcher (at least 2 liters), add the sliced peaches, nectarines/apricots, strawberries and a few mint leaves (reserve most mint for garnish). Using a wooden spoon or muddler, gently press the fruit 6–8 times—enough to release juices and aroma but not to puree.

Add the wine to the pitcher over the muddled fruit. Pour in the brandy or orange liqueur, then add the simple syrup (or agave), fresh lemon juice and orange juice (if using). Stir gently to combine so the syrup dissolves and the fruit is evenly distributed.

Tuck in the remaining mint leaves and, if using, add the cinnamon stick for subtle warmth. Give the mixture another gentle stir.

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–6 hours or up to overnight. This maceration allows the fruit to infuse the wine and soften—the flavor improves with time.

When ready to serve, taste the sangria and adjust sweetness or acidity: add up to 1–2 tablespoons (15–30 ml) more simple syrup if you prefer sweeter, or a squeeze of lemon if you want brighter acidity.

Add chilled club soda or sparkling water to the pitcher to give brightness and effervescence. If you prefer a sparkling, celebratory version, substitute or top with Prosecco (optional). Stir gently to combine.

Fill glasses with ice. Using a slotted spoon, distribute fruit evenly into each glass, then pour sangria over the ice, ensuring some fruit goes into each serving. Garnish with a sprig of fresh mint and a thin orange slice. If desired, add a small cinnamon stick to each glass for aroma.

Serve immediately. Leftover sangria (without ice) will keep covered in the refrigerator for up to 48 hours; add fresh soda or ice just before serving to preserve fizz.