Sangria (white / Red) Recipe

Wash and cut

Wash all fruit thoroughly. Thinly slice the orange and lemon crosswise, removing any visible seeds. Core the apple and cut into 1/2-inch dice. Hull and slice berries if large.

Lightly muddle half of the diced apple and half of the berries in the bottom of a large pitcher using a muddler or wooden spoon to release juices and fruit flavor (do not over-mash; you want pieces, not a puree).

Add the sliced orange, lemon, remaining apple pieces, and remaining berries to the pitcher with the muddled fruit so the pitcher contains a good mix of whole fruit and muddled fruit.

Pour in the wine (1 liter), brandy (120 ml), and orange liqueur (60 ml) over the fruit. Stir gently to combine so alcohol and fruit are evenly distributed.

Add the freshly squeezed orange juice (120 ml) and simple syrup or agave nectar (60 ml). Stir again and taste; add up to another 1–2 tablespoons (15–30 ml) of sweetener if you prefer sweeter sangria.

If making red sangria, add the cinnamon stick and star anise now. For white sangria, add mint leaves whole or slightly bruised to release aroma.

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–8 hours or overnight. Chilling allows the fruit to macerate and flavors to meld. If short on time, refrigerate for 30–60 minutes; flavor will be lighter.

When ready to serve, give the sangria a gentle stir. Taste and adjust sweetness or acidity (a squeeze of lemon or a spoon more syrup) as desired.

Add 375 ml club soda or sparkling water to the pitcher just before serving to preserve bubbles. Stir gently.

Fill glasses with ice (about 1 cup per glass). Using a slotted spoon, distribute fruit evenly into glasses and pour sangria over the ice, leaving some fruit in the pitcher for refills.

Garnish each glass with a sprig of mint for white sangria or a thin orange wheel for red sangria. Serve immediately.

Leftover sangria (without soda) will keep covered in the refrigerator for up to 48 hours. Add fresh soda just before serving to maintain effervescence.