Brazilian Sangria (red Or White) Recipe

Make simple syrup

Combine 0.5 cups granulated sugar and 0.5 cups water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat and cool to room temperature (about 10–15 minutes). Stir in fresh lime juice and orange juice; set aside.

Prepare the fruit: thinly slice the orange and lime, core and dice half the apple, halve the grapes, dice the pineapple, and quarter the strawberries. Reserve a few thin orange and lime slices for garnish.

In a large pitcher (at least 2.5 L / 2.5 qt capacity), add all the prepared fruit. Pour the cooled citrus-sweetened simple syrup over the fruit. Using a wooden muddler or the back of a sturdy spoon, gently muddle the fruit 8–10 times — press to release juices but avoid pulverizing into pulp. The goal is to extract juice and oils from citrus peel without turning the mixture mushy.

Add spirits

Pour in the brandy, melon liqueur and triple sec to the pitcher with the muddled fruit. Stir to combine, scraping any flavorful bits from the bottom.

Slowly add the bottle of wine (red or white, depending on preference) to the pitcher and stir gently to integrate. Taste and adjust sweetness or acidity: if you prefer sweeter, add a little more simple syrup (1 tbs at a time); if brighter, a squeeze of lime.

Cover the pitcher and refrigerate for at least 1 hour, up to 4 hours. This resting time lets the wine and spirits macerate the fruit and marry flavors. Do not refrigerate longer than 6 hours to avoid the fruit becoming overly soggy or wine turning bitter.

When ready to serve, add ice to a separate large serving bowl or directly to individual glasses. If serving from the pitcher, fill glasses halfway with ice (or use a large block of ice in the pitcher to minimize dilution).

Pour chilled Guaraná soda over the sangria mixture just before serving: use roughly 500 ml for a gentle effervescence (adjust to taste). If you prefer a lighter fizz, replace up to 250 ml of the Guaraná with club soda or sparkling water. Stir gently to combine — do not vigorously shake to preserve bubbles.

Spoon some of the macerated fruit into each glass, add a sprig of fresh mint and an extra slice of orange or lime as garnish. Serve immediately.

Leftovers: keep covered in the refrigerator for up to 48 hours. For best texture and flavor, add fresh soda when re-serving rather than storing with soda already added.