Sangria Recipe

Prepare fruit

Wash all fruit. Thinly slice the orange and lemon crosswise (discard seeds). Core the apple and cut into 1–1.5 cm dice. If using grapes, halve them. Place all prepared fruit in a large pitcher or nonreactive bowl.

Macerate fruit

Add the granulated sugar and honey (if using) to the fruit. Toss gently to coat. Pour in the fresh orange juice and add the cinnamon stick. Let the fruit sit and macerate for 10–15 minutes at room temperature so the sugar begins to dissolve and the fruit releases juices.

Add spirits and wine

Pour the orange liqueur and brandy over the macerating fruit, then slowly add the red wine. Stir gently to combine, making sure the sugar dissolves fully into the liquid. Taste and, if desired, add up to 1 more tablespoon sugar or honey to reach preferred sweetness.

Chill

Cover the pitcher and refrigerate for at least 3 hours and up to 24 hours. Longer chilling develops flavor as the fruit infuses the wine and spirits. If short on time, chill at least 45–60 minutes.

Just before serving, remove the pitcher from the refrigerator. Add the chilled club soda or sparkling water to the sangria to provide effervescence. Stir gently to combine so you don’t flatten the bubbles.

Fill glasses with ice (about 1 cup per serving). Spoon generous portions of fruit into each glass, then pour sangria over the ice, making sure each glass gets some of the infused fruit and liquid.

Garnish each glass with a sprig of fresh mint (if using) and, optionally, a thin slice of orange on the rim. Serve immediately so the soda remains bubbly.

Storage: Keep leftover sangria (without additional soda/ice) covered in the refrigerator for up to 48 hours. Add soda and ice only when ready to serve to maintain fizz and avoid dilution.