Sangria Recipe

Wash and slice

Rinse all fruit under cold water. Thinly slice the orange, lemon, and lime crosswise into rounds. Core the apple and cut into 1/2-inch dice. If using strawberries, hull and slice; leave small berries whole.

Place the sliced citrus, diced apple, and berries into a large pitcher or bowl with a tight-fitting lid (at least 2-quart/2‑liter capacity).

Add spirits and sweetener

Pour the orange liqueur, brandy, and simple syrup over the fruit in the pitcher. Gently stir to combine so the sugar coats the fruit and helps draw out juices.

Add wine and juice

Pour in the red wine and orange juice. Stir thoroughly to combine all components. Taste and adjust sweetness — add another 1–2 tablespoons simple syrup if you prefer a sweeter sangria.

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–8 hours. For best flavor, macerate up to 24 hours so the fruit releases juices and flavors into the wine.

Just before serving

Add the club soda or sparkling water to the pitcher and stir gently to combine. If using a cinnamon stick, add it now. Add the mint sprigs and gently bruise one sprig by slapping it between your palms to release aroma, then add to the pitcher.

Fill glasses with ice (about 1 cup per glass). Using a slotted spoon or tongs, distribute fruit evenly into serving glasses, then pour sangria over the ice. Garnish each glass with an orange or lemon twist and a small mint sprig.

If you prefer less fizz, add soda to individual glasses instead of the entire pitcher. Leftover sangria (without ice) will keep in the refrigerator for up to 48 hours; carbonation will fade over time.