Most sangria recipes call for the wine to rest overnight, or at the very least, for a few hours in the refrigerator. This lets the fruit infuse the wine, letting its juices get in the mix and sweeten up the drink.
- 2 apples
- 2 oranges
- 1/2 cup brandy
- 1/4 cup orange liquor, like Cointreau
- 1 (750-ml) bottle red wine
- 2 to 3 cups sparkling water, chilled
Cut up the fruit: Cut the oranges and apples into thin slices or wedges. Leave the peels on. Transfer the cut fruit to a pitcher.
Add the brandy: Measure the brandy and pour it over the fruit.
Add the orange liquor: Measure the orange liquor and pour it into the pitcher as well.
Add the wine: Uncork the wine and pour it into the pitcher.
Stir to combine: Stir the liquor, wine, and fruit together.
Cover and refrigerate: Cover the pitcher and refrigerate for at least 4 hours, or preferably overnight. Do not taste the sangria now; you will be disappointed! It gets softer, sweeter, and much more delicious overnight in the fridge.
Top with sparkling water: When ready to serve, top off the sangria with sparkling water. Stir gently to combine. Taste and add more if desired. Scoop a few pieces of fruit into each glass when serving.