Sangria is a wine punch with endless possibilities.
A popular antidote to summer heat in Spain and Portugal, the drink traditionally features red wine—usually Tempranillo from Rioja—served chilled with sliced fruit and orange liqueur, and sometimes a splash of soda.
But that’s not all sangria can do or be. At its most essential, it’s a rubric for a wide world of recipes that combine wine, fruit and some sort of sweetener.
“Many people think of it instead as a template, an invitation to experiment with fresh, fruity wines and other fine ingredients,” wrote Eric Asimov in The New York Times.
And so, we created an apple cider sangria to celebrate the flavors of fall. It’s primed for personalization. Increase or decrease the amount of cider to your preferred level of sweetness and use any dry white wine you have on hand, though we recommend unoaked bottles to keep things fresh and fruity. Feel free to experiment with other fruit, too, like sliced pear or fresh cranberries.
Put fruit in a pitcher that can hold at least six quarts. Add apple cider, wine, juice and brandy and refrigerate until well chilled. When ready to serve, give it a good stir and then pour in sparkling water. Alternatively, you can pour the chilled mixture into glasses and top each with sparkling water.