Ingredients:

  • 1 standard (750ml) bottle Dry Red Wine (Tempranillo or Garnacha recommended)
  • 1/2 cup Brandy (or Cognac)
  • 1/2 cup Freshly squeezed Orange Juice
  • 1/4 cup Freshly squeezed Lemon Juice
  • 1/4 cup Orange Liqueur (Cointreau or Triple Sec)
  • 1/4 cup Granulated Sugar (or to taste)
  • 2 large Oranges, sliced into rounds
  • 1 large Lemon, sliced into rounds
  • 1 medium Green Apple (Granny Smith or Fuji), cored and thinly sliced
  • 1 cup Strawberries, hulled and quartered
  • 2 ripe Peaches or Nectarines, pitted and sliced
  • 1 cup Chilled Club Soda or Sparkling Water (for serving)

Instructions:

  1. Prepare the Fruit: Wash, hull, core, and slice all fresh fruit as directed in the ingredient list.
  2. Create the Sweet Base: In a large non-reactive pitcher, combine the granulated sugar, brandy, orange liqueur, freshly squeezed orange juice, and lemon juice. Stir vigorously until the sugar is completely dissolved.
  3. Introduce Alcohol and Fruit: Pour in the entire bottle of red wine. Add all the prepared sliced fruit. Gently stir everything together.
  4. Macerate (The Magic Step): Cover the pitcher tightly and refrigerate for a minimum of 4 hours, but preferably overnight (12-24 hours). This allows the fruit juices to meld with the wine.
  5. Taste and Adjust: After chilling, taste the Sangria. If needed, stir in 1-2 tablespoons of simple syrup or sugar. If it's too strong, add a splash more orange juice.
  6. Serve with Fizz: Just before serving, gently stir in the chilled club soda or sparkling water for effervescence. Do not add the soda too early.
  7. Garnish and Enjoy: Ladle into glasses filled with ice, ensuring each serving gets plenty of the soaked fruit.