The best time to mix up the sangría base is after lunch. This allows plenty of time for the fruit to flavor the liquor and the mixture to cool completely.

Avoid adding melon; its flavor overwhelms every other flavor in the sangría. Mango makes a mess without adding much in the way of flavor.


In a pitcher dissolve sugar in the wine. Then add brandy and whatever fruit you can round up. Stir and crush the fruit. Chill at least one hour if the wine is not already chilled.

Add chilled sparkling water to wine mixture. Serve in tall glasses; add a few ice cubes to each.

Serves 2 to 3

from an old issue of Glamour IIRC

* equally good when made with dry red wine

For another version of red sangría, see Sangría.