Sangria Roja Recipe

Slice and chop fruit

Thinly slice the orange and lemon, removing any seeds. Core the apple and cut into 1/2-inch cubes. If using strawberries, halve or quarter them depending on size. Place all prepared fruit in a large pitcher (capacity ≥ 2 liters).

Add the dry red wine to the pitcher over the fruit, pouring gently so pieces remain distributed rather than settling only at the bottom.

Sprinkle the granulated sugar evenly over the fruit and wine. Add the orange liqueur and brandy. Stir gently for 20–30 seconds until sugar begins to dissolve.

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–8 hours, to allow the fruit to macerate and flavors to meld. For best flavor, prepare the sangria the night before.

When ready to serve, taste the sangria and adjust sweetness if needed (add up to 1 additional tablespoon sugar, stirring to dissolve).

Add the chilled club soda or lemon-lime soda to the pitcher just before serving to preserve effervescence. Stir gently to combine.

Fill glasses with ice (about 1/2 cup to 1 cup of ice per glass). Using a slotted spoon, divide fruit among 6 glasses, then pour sangria over the fruit and ice so each glass receives both liquid and fruit.

Garnish each glass with a mint sprig if desired. Serve immediately and provide extra fruit spoon for each guest.