Sangria Recipe

Combine alcohols

In a large pitcher (at least 2.5–3 L), pour 1.5 liters of your chosen wine, 120 ml brandy, and 60 ml orange liqueur. Stir gently to combine.

Add citrus juices and sweetener

Add 120 ml fresh orange juice and 60 ml fresh lemon juice to the wine mixture. Add 80 ml simple syrup (or agave) and 1 tablespoon granulated sugar if using. Stir until sweetener is fully dissolved.

Add seasonal spices (optional)

If making the red sangria and you want a warm spice note, add 1 whole cinnamon stick now. For white sangria skip the cinnamon or add a split vanilla bean for a different profile.

Prepare citrus and pome fruit

Thinly slice 1 orange, 1 lemon, and core and thinly slice 1 apple (or pear). Add the slices directly into the pitcher, pressing gently with a spoon to release juices and oils from the peels.

Add seasonal fruit

Add 150 g of seasonal stone fruit slices or a cup of mixed berries plus 100 g of seasonal addition (pomegranate seeds or grapes). Stir to combine so fruit is distributed throughout the sangria.

Macerate

Cover the pitcher and refrigerate for at least 3 hours, preferably 6–12 hours, to let the fruit macerate and flavors meld. For bolder flavor, macerate up to 24 hours. If macerating longer than 6–8 hours, hold off adding the club soda until serving to keep carbonation.

Add bubbles and ice

Just before serving, add 500 ml chilled club soda or sparkling water to the pitcher and gently stir to combine. Fill glasses with ice (about 1 cup per glass) or add ice to a punch bowl if preferred.

Garnish and portion

Using a slotted spoon, distribute fruit into each glass, pour sangria over the ice, and garnish with fresh mint leaves. For red sangria, leave the cinnamon stick in the pitcher for extra aroma or add one per carafe when serving.

Adjust sweetness

Taste one glass and, if needed, add additional simple syrup 1 tablespoon at a time or a splash of orange liqueur to taste. Stir gently after adjusting.