Sangria Recipe
Make Sangria Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Alcohol
Fruit
Mixer & Garnish
Method
Base & Alcohol
- 1
Dissolve sugar
In a large pitcher (at least 2 liters), add the granulated sugar. Pour in the orange liqueur and brandy and stir until the sugar is mostly dissolved. If using simple syrup, add it here instead and skip dissolution step.
- 2
Add wine and juice
Pour the red wine into the pitcher over the spirits mixture, then add the fresh orange juice. Stir gently to combine.
Fruit
- 3
Prepare fruit
Wash all fruit. Thinly slice the orange and lemon crosswise. Core and cut the apples into 1/2-inch cubes (leave skins on for color). Halve grapes and large berries. Add all prepared fruit to the pitcher with the wine mixture.
- 4
Macerate
Stir the fruit into the liquid so it is submerged. Cover the pitcher and refrigerate for at least 2 hours and up to 8 hours to allow the fruit to macerate and release flavor. For best flavor, refrigerate overnight (up to 12 hours).
Mixer & Garnish
- 5
Finish and chill
About 10 minutes before serving, remove the pitcher from the refrigerator. Add chilled club soda or sparkling water and gently stir to combine. Taste and adjust sweetness or acidity: add 1–2 tsp sugar or 1–2 tbsp orange juice if needed.
- 6
Serve
Fill individual glasses halfway with ice. Spoon several pieces of macerated fruit into each glass. Pour the sangria over the ice and fruit, dividing evenly. Garnish each glass with a sprig of fresh mint and an additional thin orange slice if desired.
- 7
Storage
Leftover sangria (without added ice) will keep covered in the refrigerator for up to 48 hours. Add fresh club soda just before serving to preserve effervescence.