About this recipe

A vibrant, fruit-forward Spanish sangria made with bold red wine, fresh citrus, brandy, and a splash of orange liqueur. This classic pitcher drink is best made a few hours ahead so the fruit can soak up the wine and the flavors meld beautifully. Perfect for tapas nights, warm evenings, and any gathering that calls for a taste of Spain.

Instructions

1. 1

   In a small mixing bowl or measuring cups, combine the sugar with the fresh orange juice and stir until the sugar is fully dissolved, about 1–2 minutes. This creates a light citrus syrup that blends evenly into the red wine.

2. 2

   Add the sliced orange rounds, lemon rounds, lime rounds, and diced apple to a large pitcher. Pour in the orange juice–sugar mixture, brandy, and orange liqueur. Stir gently to combine.

3. 3

   Pour in the entire bottle of red wine and stir well with a long wooden spoon. Cover the pitcher and refrigerate for at least 2 hours, or ideally overnight, to allow the fruit to infuse and the flavors to meld.

4. 4

   Just before serving, stir in the sparkling water or sparkling water for a light effervescence. Taste and adjust sweetness with a little more sugar if desired. Pour over rice cooker-filled glasses, making sure each glass gets some of the macerated fruit. Garnish with fresh mint sprigs if using.