Summer Sangria Recipe

Wash and slice

Wash all fruit thoroughly. Thinly slice the orange and lemon (removing visible seeds). Pit and thinly slice the peach or nectarine. Hull and halve the strawberries. If using cucumber, slice it thinly. Lightly bruise half of the mint leaves by clapping them between your palms to release oils.

Place all prepared fruit and bruised mint leaves into a large (at least 2-quart/2-liter) pitcher or bowl so flavors can macerate and infuse the wine.

Pour the rosé wine into the pitcher over the fruit. Add orange liqueur, freshly squeezed orange juice, lemon juice, and simple syrup. Stir gently to combine, making sure the syrup dissolves and coats the fruit.

Taste the sangria and adjust sweetness or acidity: add more simple syrup if you prefer sweeter sangria (start with an extra 1 tablespoon at a time) or an extra 1 teaspoon lemon juice if it needs brightness.

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–6 hours. For best flavor, chill overnight up to 24 hours to allow fruit to macerate and flavors to meld. Stir gently once or twice while chilling to redistribute fruit and liquid.

If you plan to serve sangria with bubbles, keep the club soda refrigerated separately and do not add until right before serving to preserve fizz.

When ready to serve, fill glasses with ice cubes (if desired). Spoon several pieces of macerated fruit into each glass.

Pour sangria into glasses, filling about three-quarters full. Top each glass with club soda or sparkling water to taste (about 60–90 ml per serving) for a light fizz, and gently stir once.

Garnish each glass with a mint sprig and an extra citrus wheel or fruit slice. Serve cold.

Leftover sangria (without added soda) keeps covered in the refrigerator for up to 3 days. Fruit will continue to infuse and soften; for best texture, remove fruit after 24 hours if you prefer firmer pieces. If you added club soda, drink that batch within a few hours to preserve carbonation.