Serves: 6 to 8 Prep Time: 15 minutes plus at least 4 hours chilling (overnight preferred)

Sangria is the ultimate crowd-pleasing pitcher drink, and its magic lies in the alchemy of wine, fruit, and time. When red wine mingles overnight with brandy and fresh citrus, the alcohol gently extracts the essential oils from the fruit rinds while the juice softens the wine’s tannins, creating a drink that is simultaneously bold and refreshing. The sweetness of orange juice rounds the edges, while the brandy adds warmth and depth. Served over ice with a splash of sparkling water, it is festive, deeply flavorful, and endlessly adaptable to whatever fruit is in season.

Ingredients

• 1 bottle (750 ml) dry red wine (Rioja, Garnacha, or Merlot work beautifully)
• 1/4 cup brandy
• 1/4 cup orange liqueur (Cointreau or Triple Sec)
• 1/4 cup fresh orange juice
• 2 tablespoons sugar or simple syrup, adjust to taste
• 1 orange, thinly sliced into rounds
• 1 lemon, thinly sliced into rounds
• 1 lime, thinly sliced into rounds
• 1 cup fresh or frozen berries (strawberries, raspberries, or blackberries)
• 1 apple, cored and diced
• 1 to 2 cups sparkling water or club soda, added just before serving
• Ice for serving

Directions

1. Combine the wine, brandy, orange liqueur, orange juice, and sugar in a large pitcher. Stir until the sugar is dissolved.
2. Add the sliced citrus, berries, and diced apple to the pitcher.
3. Stir gently to combine everything.
4. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
5. Just before serving, add the sparkling water or club soda and stir gently.
6. Pour over ice-filled glasses, making sure each glass gets some of the fruit.
7. Garnish with a fresh citrus slice or sprig of mint if desired.

Tips

• Do not skip the overnight rest. The longer it sits, the better it tastes.
• Use a wine you enjoy drinking on its own. Sangria amplifies the wine, it does not hide it.
• Taste before serving and adjust sweetness with a bit more simple syrup if needed.
• The fruit is edible and delicious after soaking. Serve it alongside or in the glass.
• For a non-alcoholic version, substitute the wine with grape juice, the brandy with pomegranate juice, and use sparkling water in place of club soda.

Variations

• White Sangria – Swap the red wine for a dry white wine such as Pinot Grigio or Sauvignon Blanc. Use peaches, green grapes, cucumber slices, and fresh mint. Replace the brandy with elderflower liqueur or peach schnapps for a lighter, floral profile.
• Rose Sangria – Use a dry rose wine as the base. Add strawberries, watermelon chunks, raspberries, and a splash of lychee juice or rose water. It is strikingly beautiful in a clear pitcher and perfect for a summer afternoon.
• Sparkling Sangria – Prepare the base as directed but skip the still wine entirely. Use a dry sparkling wine or cava. Add the sparkling wine just before serving rather than letting it sit, to preserve the bubbles. Pair with citrus and fresh peaches.
• Tropical Sangria – Use a light red wine or rose and add mango chunks, pineapple, kiwi, and a splash of coconut rum in place of brandy. Finish with coconut sparkling water for a vacation-in-a-glass feel.
• Minnesota Summer Sangria – Lean into what grows locally in summer. Use a dry red wine and add fresh rhubarb simple syrup, sliced strawberries, and fresh blueberries or raspberries. A splash of local honey and a few sprigs of fresh basil make this one feel truly homegrown.
• Autumn Spiced Sangria – Use a bold red wine like Cabernet or Zinfandel. Add sliced apples, pears, and orange. Simmer a simple syrup with cinnamon sticks, star anise, and cloves, then let it cool before adding to the pitcher. Serve at room temperature or lightly chilled for a cozy fall version.

Pairing suggestions

Classic red sangria pairs beautifully with tapas, grilled meats, spiced cheeses, charcuterie boards, or anything off the grill. White and rose sangria are lovely alongside seafood, light salads, and fresh summer appetizers. The Minnesota Summer variation would be stunning alongside a cheese board featuring local cheeses and fresh bread.

©2026 Suzy Mottet bloomhearty.com writing, creation, and design