Sparkling Sangria Recipe
Choice of Red / White / Rose
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Ingredients
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Base wine & sparkling
Fruit & aromatics
Sweetener & fortifier
Ice & finishing
Method
Prepare fruit and aromatics
Wash and cut fruit
Wash all fruit thoroughly. Thinly slice the orange and lemon into rounds. Core and thinly slice or dice the apple. Hull and halve strawberries if using. Lightly bruise mint leaves by clapping them between your hands (if using). Place all prepared fruit and mint into a large pitcher or bowl.
If you prefer a sweeter, more infused sangria, gently muddle a few slices of orange and a handful of berries in the bottom of the pitcher to release juices and oils before adding other ingredients.
Build the sangria
Add spirits and sweetener
Pour the orange liqueur, brandy (if using), and simple syrup over the fruit in the pitcher. Stir gently to combine so the fruit is coated and the sweetener begins to dissolve.
Add the base wine
Pour the 1.5 liters of your chosen wine (red, white or rosé) into the pitcher. Stir once or twice to integrate the liquid with the fruit and spirits.
Taste the mixture and adjust sweetness by adding more simple syrup or a splash more brandy if desired.
Chill for flavor melding
Cover the pitcher and refrigerate for at least 2 hours, ideally 4–6 hours or overnight. Chilling allows the fruit to infuse the wine. For a lightly infused option, chill 30–60 minutes.
Finish and serve
Add ice and sparkling wine
When ready to serve, add ice to the pitcher (or to individual glasses) to chill and slightly dilute. Pour in the extra-chilled sparkling wine or Prosecco just before serving to preserve bubbles. Stir gently once to combine.
Garnish and serve
Ladle or pour sangria into glasses, making sure each serving gets fruit. Garnish with extra orange wheels, a sprig of mint (for white/rosé), or a few whole berries. Serve immediately while sparkling is still lively.
Leftover note: Keep any leftover sangria (without additional sparkling) refrigerated up to 2–3 days. Add sparkling just before serving to retain fizz.