Les Louis D'or Seasonal Sangria Recipe

Macerate and Puree Fruit

Place the 0.75 cup of roughly chopped seasonal red fruit in a small bowl. Sprinkle 1 tsp granulated sugar over the fruit and let sit 5–10 minutes until juices release. Transfer the macerated fruit and any released juices to a blender or food processor. Add 1 tbsp fresh orange juice. Pulse until smooth but still slightly textured (about 6–10 pulses). If needed, press the puree through a fine mesh sieve for a silkier texture, reserving any solids for garnish.

Adjust Sweetness

Taste the puree and adjust sweetness if necessary by adding up to 1/2 tsp more sugar or a drop of simple syrup. Chill the puree while preparing the rest of the sangria.

Combine Base Ingredients

In a medium pitcher, combine 1 cup sweet red wine, 1/4 cup orange liqueur, 1 tbsp brandied fruit syrup or 1 tbsp aged brandy (0.0625 cups), 1/2 tbsp simple syrup, and 1 tbsp fresh lemon juice. Stir gently to combine.

Incorporate Fruit Puree

Add 2–3 tbsp (about 1.5–2 tbsp) of the chilled seasonal fruit puree to the wine mixture and whisk until integrated. Taste and add more puree if you want a stronger fruit presence — up to 1/4 cup total. Adjust sweetness if needed by adding small increments of simple syrup.

Infuse

Cover the pitcher and refrigerate for at least 30 minutes, preferably 1–2 hours, to allow the flavors to marry. For best results, refrigerate up to 4 hours.

Prepare Fruit Garnish

While the sangria chills, toss together 0.25 cup halved red grapes, 0.25 cup sliced strawberries, and 0.25 cup thin apple or plum slices (if using). If you reserved solids from the puree sieving, fold in a tablespoon for added texture. Lightly muddle a couple of mint leaves into the fruit if using for an aromatic lift.

Sweeten Fruit (optional)

If the fruit tastes flat, toss it with a teaspoon of simple syrup or a squeeze of lemon to enhance brightness.

Build the Glasses

Fill two rocks or wine glasses with ice (about 1/2 cup ice per glass). Divide the prepared fresh red fruit garnish evenly between the glasses (about 1/4 cup fruit per glass).

Pour Sangria

Strain the chilled sangria base through a fine mesh strainer (optional) into a measuring cup. Pour 3/4 cup of sangria base into each glass over the fruit and ice.

Top with Sparkle

Top each glass with about 1/4 cup (2 tbsp) chilled club soda or sparkling water to add brightness and effervescence. Gently stir once to combine.

Garnish and Serve

Finish with a sprig of fresh mint and a few additional whole red grapes or a thin orange twist if desired. Serve immediately.