Sangrias: Flexible recipes and practical techniques for fruit-forward pitchers

The basic principle: patience and balance

Practical tips that improve results

• Right before serving, pour over ice and top with a splash of seltzer or sparkling water for lift.

Mango sangria (white-wine style or nonalcoholic)

• Fruit prep: Peel and cube about 1 cup ripe mango (or use frozen mango cubes not thawed). Toss with 3 tablespoons dry vegan sweetener and refrigerate 1–2 hours or overnight to macerate.
• Liquid for alcoholic version: about 1 cup orange juice and 1 cup lime juice, plus 3 teaspoons triple sec, 4 tablespoons peach or plum brandy, and 2 cups white wine.
• Liquid for nonalcoholic version: 1 cup orange + 1 cup lime juice, 4 tablespoons peach nectar, and 3 cups sparkling apple cider.
• Combine fruit and liquid, chill at least 1 hour (longer is better). Serve over ice with a small splash of seltzer.

Vegetable sangria (white-wine style or nonalcoholic)

• Base: 1 bottle (750 ml) Sauvignon Blanc or Pinot Grigio.
• Add: about 1 cup thinly sliced English or Persian cucumber (unpeeled), 1/4 cup thinly sliced fresh lime (unpeeled), 1/4 cup thinly sliced fresh lemon, 2 tablespoons shredded fresh mint, and 2 tablespoons shredded fresh basil.
• Stir, cover, chill at least 2 hours or overnight. Just before serving, pour over ice and top with seltzer.
• Optional flavor variations: minced fresh ginger, shredded sage, minced seeded chilies, minced celery, or minced crookneck squash.

• Combine one bottle dry white wine (750 ml) and 2 cups apple cider. Slice about 3 cups apples with peels on (recommended varieties listed: Granny Smith, Jonathan, Honeycrisp, Pink Lady, Gala). Add 2 teaspoons minced fresh ginger and 2 cinnamon sticks.
• Stir, cover, and chill at least 2 hours. To deepen flavor, add 2 tablespoons apple brandy. Before serving, remove cinnamon sticks, pour over ice, and top with a splash of sparkling water.
• Nonalcoholic version: replace the wine with 1 cup apple juice plus 2 cups cold water.