Fizzy Sangria Recipe

Combine liquids

In a large pitcher (about 2–3 liters capacity), pour 1 liter dry red wine, 120 ml brandy, 60 ml orange liqueur, 60 ml simple syrup (adjust sweetness to taste), and 120 ml freshly squeezed orange juice. Stir gently to combine.

Taste and adjust

Taste the mixture and adjust sweetness or acidity: add more simple syrup for sweetness or a splash more orange juice for brightness. Remember flavors will mellow as it chills.

Prepare fruit

Thinly slice 1 orange and 1 lemon. Core and thinly slice 1 green apple. Halve large berries if using strawberries. Add all prepared fruit to the pitcher with the wine mixture. Add 1 cinnamon stick if using.

Macerate

Stir the fruit into the liquid so pieces are submerged. Cover the pitcher and refrigerate for at least 2 hours and up to 12 hours to let flavors marry and fruit release juices. For best results refrigerate 4–6 hours.

Chill and prepare glassware

When ready to serve, chill glasses if desired. Remove the pitcher from the refrigerator. Have 500 ml chilled club soda or sparkling water and optional 250 ml chilled prosecco ready.

Add ice and fizz

Right before serving, add 8 ice cubes to the pitcher (or to individual glasses). Pour in 500 ml chilled club soda (and if using, 250 ml prosecco) and gently stir once or twice to combine. Do not over-stir to preserve effervescence.

Garnish and serve

Ladle sangria into glasses making sure each glass gets a mix of fruit. Garnish each glass with fresh mint leaves (about 1–2 leaves per glass). Serve immediately so the drink remains fizzy.