Ingredients
Equipment
Method
- Mix. Combine wine, brandy, and Cointreau in a large pitcher.
- Add fruit. Add fruit and stir. Cover and chill until cold, at least an hour and up to overnight.
- Add water and serve. Stir in sparkling water. Spoon some fruit into the bottom of each glass, add ice, pour sangria over the top and serve. I like to slice another pear super thin and fan a few slices into each glass for garnish.
Nutrition
Video
Notes
- Make-ahead instructions: You can mix the sangria through step two up to a day in advance and keep cold in the fridge until you are ready to serve. Add the sparking water just before serving.
- Adjusting sweetness: I think the Cointreau and fruit add plenty of sweetness to the sangria but if you'd like it sweeter, use orange-flavored soda like San Pellegrino instead of the sparkling water or stir in a couple tablespoons of sugar. Make sure to stir well so the sugar completely dissolves.
- Adding juice. Many Spanish recipes call for orange juice. Add 1 cup of (ideally fresh-squeezed) orange juice if you'd like.
- Chopping the fruit. I think the fruit is prettier when thinly sliced but it is more traditional to chop it into bite-sized pieces so it is easier to eat—yes, you are supposed to eat the fruit.