Pitcher Sangria

Instructions

1. 1

   Prepare the fruit: Slice half the Orange, the Lemon, and the Lime into thin rounds (about ¼-inch thick). Slice the remaining Orange half and squeeze the juice into a Measuring Cups — you need about 1 cup of Orange Juice total, so top off with store-bought if needed. Core the Green Apple and slice it thinly.

2. 2

   Dissolve the sugar: Add the 2 tablespoons of Granulated Sugar to the bottom of a large Mixing Bowl. Pour in the Brandy and Triple Sec and stir vigorously for about 30 seconds until the Granulated Sugar is fully dissolved. This step ensures there's no gritty sugar settling at the bottom.

3. 3

   Add the liquids: Pour in the Orange Juice and the entire bottle of Dry Red Wine. Stir gently to combine everything.

4. 4

   Add the fruit: Drop in all the sliced citrus rounds and Green Apple slices. Give everything one more gentle stir so the fruit is submerged.

5. 5

   Chill and steep: Cover the pitcher tightly with Plastic Wrap or a lid and refrigerate for at least 8 hours, or ideally overnight (up to 24 hours). This is the most important step — the fruit infuses the Dry Red Wine and the flavors meld dramatically.

6. 6

   Taste and adjust: Before serving, taste the sangria. If it needs more sweetness, stir in an extra tablespoon of Granulated Sugar or a splash of simple syrup. If it tastes too sweet, add a small squeeze of fresh Lemon Juice.

7. 7

   Serve: Fill glasses with Ice and pour the sangria over, making sure each glass gets some fruit. If you like a lighter, slightly fizzy sangria, top each glass (or the whole Pitcher) with chilled Club Soda just before serving. Garnish with a fresh citrus slice on the rim if desired.