Ingredients:

  • 2 large Navel Oranges, thinly sliced
  • 1 large Lemon, halved and thinly sliced
  • 1 medium Green Apple (e.g., Granny Smith), cored and chunked
  • 2 medium Peaches or Nectarines, pitted and sliced
  • 1 standard bottle (750 ml) Dry Red Wine (e.g., Tempranillo)
  • 1/2 cup (120 ml) Brandy
  • 1/4 cup (60 ml) Orange Liqueur (e.g., Cointreau)
  • 1/4 cup (60 ml) Simple Syrup (adjust to taste)
  • 1 standard Cinnamon Stick
  • 1 cup (240 ml) Chilled Sparkling Water or Club Soda (for topping)
  • Small handful Fresh Mint Leaves (for garnish)

Instructions:

  1. Thoroughly wash all fruit. Slice the oranges and lemon thinly. Core and chunk the apple, and slice the peaches or nectarines.
  2. Place all the sliced fruit and the cinnamon stick into the bottom of a large, non-reactive pitcher. Pour in the red wine, brandy, and orange liqueur (if using).
  3. Add the pre-made simple syrup. Use a long spoon to gently stir everything together, ensuring the fruit is submerged as much as possible.
  4. Cover the pitcher tightly and transfer it to the refrigerator. Allow the mixture to infuse (macerate) for a minimum of 4 hours, ideally overnight.
  5. Before serving, give the Sangria a final stir. Taste the liquid—if needed, add a splash more simple syrup for sweetness.
  6. Just before guests arrive, top the mixture with the chilled sparkling water or club soda to add essential fizz. Do not add the soda too early.
  7. Serve immediately over plenty of fresh ice in individual glasses, ensuring each glass receives a good scoop of the soaked fruit and a sprig of fresh mint for garnish.