Sideline Sangria Recipe

Combine alcohol and sweetener

In a large (2–3 liter) pitcher, pour 1.5 liters of dry red wine. Add 4 tablespoons of orange liqueur, 3 tablespoons of brandy and 4 tablespoons of simple syrup (or agave). Stir gently to combine until the syrup is fully dissolved.

Taste the mixture and adjust sweetness as needed — add up to 1–2 more tablespoons of syrup if you prefer a sweeter sangria.

Prepare the fruit

Thinly slice the navel orange and lemon. Core and thinly slice the green apple. Hull and halve the strawberries. If using raspberries, leave them whole. Add all prepared fruit to the pitcher.

Add aromatics

Drop 1 whole cinnamon stick into the pitcher. Stir the fruit and aromatics gently into the wine mixture so fruit is evenly distributed.

For best flavor, cover the pitcher and refrigerate for at least 4 hours, ideally 8–12 hours. This allows the wine to absorb fruit flavors and the fruit to macerate. If short on time, refrigerate at least 1 hour.

Chill and carbonate

About 15 minutes before serving, remove the pitcher from the fridge. Add 500 ml chilled club soda or sparkling water to the sangria and stir gently to combine. This adds brightness and effervescence.

Serve over ice

Fill glasses with ice (about 1/2 to 1 cup per glass depending on glass size). Pour sangria into glasses, making sure each glass gets a good portion of fruit. Add an orange slice and a fresh mint sprig to each glass as garnish.

If you prepared the sangria ahead and prefer less dilution, add ice directly to individual glasses rather than to the pitcher. Leftovers (without additional ice) will keep refrigerated up to 48 hours; stir gently before serving.