White Or Red Sangria Recipe

Wash and slice

Wash all fruit thoroughly. Thinly slice the orange and lemon crosswise. Core and thinly slice the apple. Pit and slice the peach/nectarine or slice the pear. Hull and halve or slice larger berries if needed.

Place all prepared fruit into a large pitcher (at least 2 liters). Gently bruise a few slices with a wooden spoon to release juices but avoid turning fruit to mush.

Pour the chosen wine (white or red) over the fruit in the pitcher.

Add the orange liqueur and brandy to the pitcher. These add depth and help macerate the fruit.

Stir in the fresh orange juice and fresh lemon juice for brightness.

Add the simple syrup or honey syrup to taste (start with the stated amount, taste after macerating and add more if you prefer sweeter sangria).

If making white sangria, add mint sprigs tucked among the fruit. If making red sangria, add a cinnamon stick for a warm note (optional).

Cover the pitcher and refrigerate for at least 4 hours, preferably 8–24 hours. Longer maceration allows the fruit to impart more flavor; overnight is ideal.

Taste after refrigeration and adjust sweetness or acidity: add more simple syrup for sweetness, or a splash more lemon juice for brightness.

When ready to serve, add ice to a large serving bowl or directly to glasses. Pour sangria into glasses, distributing fruit pieces among servings.

Top each glass or the pitcher with chilled club soda or sparkling water to add effervescence. Use less for a more wine-forward sangria, more for a lighter spritz.

Garnish with additional fresh mint sprigs (white) or a thin orange wheel and a few berries. Serve immediately. Leftover sangria (without ice) keeps refrigerated for up to 3 days; add fresh soda and ice just before serving.