Serves 4


For sangria syrup

  • 3 cups orange juice
  • 3 Tbsp. lemon juice
  • ½ cup sugar
  • 20 to 30 mint leaves
  • 2 cinnamon sticks
  • 1 bay leaf
  • 1 tsp. black peppercorns
  • ½ tsp. whole cloves
  • Zest of 1 orange
  • Zest of 1 lemon

    For red sangria
  • 2 cups Tempranillo or other red wine
  • 2 Tbsp. Spanish brandy (such as Fundador)
  • 2 Tbsp. crème de cassis or raspberry liqueur
  • 4 mint leaves

    For white sangria
    1 (750 ml) bottle cava, chilled
    4 mint leaves
    1 strawberry, sliced, for garnish


    In a medium saucepan, combine all sangria syrup ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to low and simmer until syrup begins to thicken, about 5 minutes. Remove from heat and let cool, then cover and allow to sit at least 12 hours at room temperature before using.

    For red sangria, combine 2 cups of sangria syrup, strained to remove solids, with wine, brandy, crème de cassis or raspberry liqueur, and mint leaves, for garnish. Chill and serve over ice.

    For white sangria, combine 1 cup sangria syrup, cava, mint leaves and strawberry.

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