Seasonal Sangria Recipe

Slice and macerate

Wash all fruit. Thinly slice the orange, lemon and apple. If using stone fruit, pit and slice into wedges. Place all sliced fruit and berries into a large non-reactive pitcher (at least 2.5–3 liters capacity).

Sprinkle the granulated sugar evenly over the fruit in the pitcher. Add the fresh orange juice and lemon juice. Use a wooden spoon or muddler to gently press the fruit against the sides of the pitcher for about 30 seconds to release juices and dissolve the sugar slightly. This maceration step helps flavor the sangria.

Pour the brandy and orange liqueur over the macerated fruit. Stir to combine so the alcohol lifts fruit flavors.

Add the full bottle(s) of red wine to the pitcher. Stir gently to integrate all components.

Taste the mixture. If you prefer a slightly sweeter sangria, stir in an additional 1 tablespoon sugar (dissolve by stirring). Adjust citrus with a splash more lemon or orange juice if needed.

Cover the pitcher and refrigerate for at least 4 hours, ideally 8–12 hours, to allow the fruit to infuse the wine. For best flavor, prepare the sangria the night before service. Up to 24 hours is fine; after that the fruit may begin to break down.

When ready to serve, give the sangria a gentle stir. Just before serving, add the chilled club soda or sparkling water to the pitcher to introduce effervescence. If you need to hold the sangria for a short time after adding soda, keep it chilled so it stays lively.

Fill glasses with ice (about 1/2 cup per glass). Spoon a generous portion of fruit into each glass, then pour sangria over the ice and fruit, ensuring each glass gets some bubbly. Garnish with a sprig of fresh mint and an extra slice of citrus on the rim if desired.

Leftovers: Store refrigerated without ice. If you omitted club soda before storing, add fresh chilled soda just before serving to preserve bubbles. Consume within 2 days for best freshness.