Stilly Sangria Recipe

Prepare fruit

Wash all fruit thoroughly. Thinly slice the orange, lemon, and lime crosswise into rounds. Hull and halve the strawberries. Halve the grapes. Peel and cube the peach or nectarine (or core and cube pineapple) into approximately 1/2-inch pieces.

In a large pitcher (at least 2 quart / 2 L capacity), combine the sliced orange, lemon, lime, strawberries, grapes, and cubed peach. Gently muddle the fruit with the back of a wooden spoon or a muddler 6–8 times to release some juices but avoid pulverizing — you want pieces and some juice.

Pour the sparkling water into the pitcher over the fruit and stir gently to combine. If you are using a flavored sparkling water (e.g., lemon or lime), that can add an extra layer of aroma.

In a small bowl or measuring cup, mix the simple syrup (or agave), fresh orange juice, lemon juice, lime juice, and vanilla extract (if using). Taste and adjust sweetness — add up to 1 additional tablespoon syrup if you prefer a sweeter drink.

Pour the juice-syrup mixture into the pitcher with the fruit and sparkling water. Stir gently to combine all flavors. Allow the sangria to rest in the refrigerator for at least 30 minutes to 2 hours so the fruit infuses the liquid. (If you need it immediately, 10–15 minutes will still be pleasant.)

Lightly clap the mint sprigs between your hands to release their aroma and add them to the pitcher for the last 10–15 minutes of chilling so they stay bright and not overly bitter.

If using cucumber, add the thin slices to the pitcher when you add the sparkling water for extra freshness.

To serve: fill glasses with ice, add a few spoonfuls of the fruit and pour the still (non-alcoholic) sangria over the ice. Garnish each glass with an extra mint sprig and a slice of citrus from the pitcher.