Sideline Sangria Recipe
Make Sideline Sangria Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sangria Base
Fruit & Aromatics
Finish & Serve
Method
Sangria Base
Mix alcohols and sweeteners
In a large pitcher (at least 2.5 L / 3 qt), pour 1.5 liters of dry red wine. Add 1/4 cup orange liqueur, 2 tablespoons brandy or dark rum, 1/4 cup simple syrup, 1/2 cup fresh orange juice, and 3 teaspoons fresh lemon juice. Stir gently to combine so alcohol and sweetener are evenly distributed.
Taste the mixture and adjust sweetness or acidity: add up to 2 tablespoons more simple syrup if you prefer sweeter sangria, or another teaspoon of lemon juice if it needs brightness. Keep in mind chilling will slightly mute flavors.
Fruit & Aromatics
Prepare fruit
Thinly slice the orange and lemon into rounds (about 1/8" thick). Core and thinly slice the green apple. Halve large berries and pit cherries if needed.
Add all prepared fruit (orange, lemon, apple, berries, cherries) to the pitcher with the sangria base. Add 1 cinnamon stick and lightly bruise the mint leaves (clap between your palms or gently press) then add the mint to the pitcher. Stir gently so fruit is submerged and aromatics are mixed.
Cover the pitcher and refrigerate for at least 3 hours and up to 24 hours. For best flavor, chill 6–12 hours so fruit infuses the wine. The longer it rests, the more fruit flavor the sangria will take on.
Finish & Serve
Before serving
About 20 minutes before serving, remove the pitcher from the fridge. Taste and adjust: if too strong, add up to 1/2 cup additional chilled club soda; if too flat, a splash more orange liqueur or 1 tablespoon simple syrup will liven it.
Add 2 cups chilled club soda or sparkling water to the pitcher and gently stir to combine. Add 4 cups ice to a separate serving pitcher or to individual glasses (to avoid diluting the entire batch if you expect leftovers).
Serve
Ladle sangria into ice-filled glasses so each serving gets a mix of fruit. Garnish each glass with an orange slice or a sprig of mint. If desired, spoon extra macerated fruit into the glass. Keep unused sangria refrigerated and consume within 24–48 hours; add fresh club soda just before serving if storing to maintain fizz.