Pitcher Sangria Spritz: A Fizzy, Light Summer Sipper

Let It Rest (But Not Too Long)

After you combine the wine, liquor, simple syrup, and fruit, cover the pitcher and refrigerate it for at least 2 hours. This is where the magic happens. The fruit softens and the wine takes on those fresh flavors. I've let it go up to 8 hours, and it only gets better. But don't let it sit overnight—the fruit can start to break down and make the sangria cloudy and slightly bitter, especially the citrus pith.

A Note on the Simple Syrup

I make a quick simple syrup by combining equal parts sugar and water in a small saucepan, heating until the sugar dissolves, then cooling it. It's easier to blend than granulated sugar, which can sink to the bottom of the pitcher. Start with 1/4 cup of syrup, taste, and add more if you like it sweeter. The fruit will also add sweetness, so you may need less than you think.

Add the Fizz at the End

This is non-negotiable. Pour the sparkling water in just before you serve, and stir once or twice very gently. If you stir too hard, you'll lose the carbonation. I use chilled sparkling water straight from the fridge to keep everything cold without needing tons of ice, which would dilute the drink. Speaking of ice, fill each glass with ice cubes, then pour the sangria spritz over it. This keeps the pitcher from getting watered down.

The Little Details That Make a Difference

I always include a few pieces of fruit in each glass. It looks beautiful and gives guests something to nibble on as they sip. A sprig of fresh mint adds a clean, herbal note that lifts the whole drink. If you're serving a crowd, set out a small bowl of extra fruit and mint so people can customize their glass.