Red Or White Sangria Recipe

Choose red or white wine based on preference. In a large pitcher (at least 3-liter capacity), pour 1.5 liters of your chosen dry wine.

Add the orange liqueur (120 ml) and brandy (120 ml) to the pitcher and gently stir to combine.

Add the thinly sliced orange and lemon and the cored, thinly sliced apple to the pitcher. Add the 150 g of berries or halved seedless grapes.

In a small bowl, combine 60 g granulated sugar with the 120 ml fresh orange juice and 30 ml fresh lemon juice. Stir until the sugar dissolves (a few minutes). If desired, lightly muddle a small portion of the fruit (about 4–6 slices) with the syrup to release extra flavor before adding to the pitcher.

Pour the sugar-citrus mixture into the pitcher and stir gently to incorporate. Taste and adjust sweetness with up to 1–2 tablespoons more sugar dissolved in a little warm water if needed.

Cover the pitcher and refrigerate for at least 4 hours and up to 24 hours. The longer it sits, the more the fruit will macerate and infuse the wine. Stir gently once or twice while chilling.

When ready to serve, add ice to a large glass or to the pitcher (about 8 cups ice total). If you prefer sparkling sangria, pour in up to 500 ml club soda or sparkling water just before serving to preserve carbonation. Stir gently.

Ladle sangria into glasses so each portion receives an assortment of fruit. Garnish each glass with a fresh mint sprig if desired. For best balance, serve cold and consume within 24 hours; discard leftover fruit after 48 hours.