Sangria Recipe

Prepare simple syrup (if not using pre-made)

Combine equal parts granulated sugar and water (e.g., 1/4 cup sugar + 1/4 cup water) in a small saucepan. Heat over medium until sugar dissolves, stirring occasionally. Remove from heat and cool to room temperature before using.

In a large pitcher (at least 2.5–3 liters capacity), pour 1.5 liters of dry red wine. Add 1/4 cup orange liqueur, 1/4 cup brandy, and 1/4 cup cooled simple syrup. Stir gently to combine so alcohol and sweetener are evenly distributed.

Wash all fruit thoroughly. Thinly slice the navel orange and lemon crosswise into rounds (about 1/8-inch thick). Core the green apple and cut into 1/2-inch dice (leave the skin on for color and texture). Halve the seedless grapes and hull and quarter the strawberries.

Add all prepared fruit (orange slices, lemon slices, diced apple, halved grapes, quartered strawberries) to the pitcher with the wine mixture. Stir gently to distribute the fruit evenly.

Press a few slices gently against the side of the pitcher with a wooden spoon to release some juices and oils from the orange and lemon rind; avoid mashing the fruit completely.

Cover the pitcher and refrigerate for at least 2 hours, ideally 4–8 hours. For best flavor development, let it sit overnight (up to 24 hours). This maceration allows the wine to absorb fruit flavors and for fruit to release juices into the sangria.

When ready to serve, remove the pitcher from the refrigerator. Taste and adjust sweetness or strength: if too dry, stir in up to 1–2 tablespoons additional simple syrup; if too strong, add a splash more club soda.

Add 2 cups of chilled club soda or sparkling water to the pitcher to introduce brightness and light effervescence. Stir gently to combine without flattening the bubbles.

Fill glasses with ice (about 1 cup ice per glass). Using a large spoon or ladle, distribute fruit among glasses and pour sangria over the ice, ensuring each glass gets a mix of liquid and fruit.

Garnish each glass with an orange slice or wedge and, if using, a sprig of fresh mint. Serve immediately so drinks remain fizzy.

Leftover sangria can be refrigerated (without added ice) for up to 48 hours. If carbonation fades, add more chilled club soda before serving again.