Kirkland Sangria Recipe for Easy, Fruity Pitchers

This Kirkland sangria recipe is a Spanish-inspired pitcher drink made with Kirkland Signature red wine, fresh citrus, apple, brandy, and a splash of sparkling water. It is easy to mix ahead, then finish with bubbles just before serving so the fruit has time to flavor the wine without the drink going flat. This alcoholic drink is for adults of legal drinking age; drink responsibly.

Ingredients

1 bottle (750 ml; about 3¼ cups) Kirkland Signature red wine: Choose a dry or medium-dry red wine. Kirkland’s wine selection can vary by location and season, so a similar easy-drinking red works if the exact bottle is unavailable.
½ cup (120 ml) brandy: Brandy adds warmth and rounds out the wine. Use a plain, moderately priced brandy rather than a strongly flavored one.
½ cup (120 ml) orange juice: Freshly squeezed or unsweetened bottled juice both work; the juice gives the pitcher a soft citrus note.
2 tablespoons (30 ml) fresh lemon juice: This balances the fruit and wine. Juice half a medium lemon, then measure it.
2 tablespoons (25 g) granulated sugar: This is a restrained starting amount. Add more only after tasting, since wine and orange juice vary in sweetness.
1 medium orange (about 200 g): Wash well and slice into thin rounds or half-moons. The peel contributes citrus aroma as it rests.
1 medium crisp apple (about 180 g): A Honeycrisp, Gala, or Granny Smith is suitable. Leave the peel on and cut the apple into bite-size pieces.
½ medium lemon (about 60 g): Thinly slice it for the pitcher; remove visible seeds so they do not end up in glasses.
1 cup (240 ml) chilled sparkling water: Add it immediately before serving. Plain club soda or unflavored sparkling water keeps the wine and fruit in focus.
4 cups (about 600 g) ice: Serve the ice in glasses or add a modest amount to the pitcher if it will be poured right away.

Instructions

Prepare the fruit, about 10 minutes. Rinse and dry the orange, lemon, and apple. Slice the orange and lemon thinly, taking care to remove seeds. Cut the apple into small, even pieces so each serving can include a little fruit. If the citrus peel is especially thick or bitter, remove a strip or two of peel rather than stripping all of it.
Dissolve the sugar, about 2 minutes. In a large pitcher, stir the orange juice, lemon juice, and sugar until the sugar is mostly dissolved. This quick step helps avoid gritty sugar collecting at the bottom of the pitcher. If the sugar is taking a while to dissolve, stir for another minute; there is no need to heat the mixture.
Build the sangria, about 5 minutes. Pour in the red wine and brandy, then stir gently. Add the orange, lemon, and apple slices. Use a pitcher that holds at least 2 quarts (1.9 L), leaving room for the fruit and the sparkling water you will add later. Taste a small spoonful now, but remember that the flavor will change as it chills.
Cover and chill for 4 hours. Refrigerate the pitcher for at least 4 hours so the citrus and apple can infuse the wine. A longer chill, up to overnight, gives the fruit more time to share its flavor, though the apple will soften as it sits. Keep the pitcher covered and cold rather than leaving it on the counter.
Finish and pour, about 3 minutes. Just before serving, stir in the chilled sparkling water. Taste and adjust with a little more sugar or a small splash of orange juice if the wine seems too dry. Pour over ice in glasses, including a few pieces of fruit in each serving. The active work in these steps is about 20 minutes; the required chilling time brings the total to 4 hours and 20 minutes.

Tips

Choose wine you would drink on its own. A fruity, dry red such as a Spanish-style red blend, Tempranillo, or Merlot is a good fit. Very tannic or heavily oaked wine can taste harsh after citrus is added, while a very sweet wine may make the finished pitcher cloying. There is no need to use an expensive bottle because the fruit and brandy will shape the final flavor.
Adjust sweetness after chilling. The fruit releases flavor as it rests, and cold drinks taste less sweet than room-temperature ones. Start with the listed sugar, then taste the chilled sangria before adding more. Dissolve any extra sugar first in a tablespoon or two of orange juice so it blends evenly.
Keep the bubbles separate until serving. Sparkling water added hours early loses its fizz. If you expect guests to pour over a long period, keep the soda chilled beside the pitcher and let each person add a splash to their glass. That also makes it easy for guests to choose a lighter or more sparkling pour.
Do not over-macerate the fruit. Four hours is enough for a clear fruit flavor; overnight is convenient, but several days in the pitcher can make apple pieces soft and citrus peel more bitter. If making the base ahead, you can remove the fruit after it has infused and add fresh slices when serving.

Serving Suggestions

Serve this sangria cold in wine glasses, tumblers, or small stemless glasses. Add a few pieces of fruit to each glass, then pour the wine mixture over ice and top with sparkling water. A spoon or small cocktail pick makes the orange and apple easy to enjoy, while a pitcher spoon helps guests reach the fruit without having to tip the pitcher.

It works well alongside grilled vegetables, tapas-style snacks, cheese, olives, and simple salty appetizers. For a meal, try it with roast chicken, grilled steak, or a vegetable-and-rice dish; the citrus and fruit suit savory food without requiring a heavily sweet drink. If serving outdoors, set the pitcher in a bowl of ice or keep it in the refrigerator between pours. Avoid leaving the drink and cut fruit at room temperature for extended periods.

Variations

Use a different red wine: If Kirkland Signature red wine is not available, use another dry, fruit-forward red in the same 750 ml quantity. A Spanish Garnacha or Tempranillo keeps the Spanish-inspired profile; Merlot gives a softer, rounder taste. Avoid substituting a dessert wine unless you reduce or omit the sugar.

Make it less sweet: Leave out the granulated sugar at first and taste the chilled mixture. If it needs a little lift, add one teaspoon at a time. You can also replace the orange juice with an equal amount of water, though that makes the sangria less fruity and slightly less full-bodied.

Change the fruit: Pear, peach, or berries can replace some or all of the apple, depending on what is in season. Keep the orange because it supplies much of the familiar citrus aroma. Soft berries need less steeping time, so add them in the final hour if you want them to keep their shape.

Make a lighter pitcher: Replace up to ½ cup (120 ml) of the wine with additional sparkling water at serving time, or top each glass with more soda. For a nonalcoholic pitcher, use dealcoholized red wine or chilled red grape juice in place of the wine and omit the brandy; the result will be sweeter and will not taste exactly like the original.

Storage and Reheating

Refrigerate the sangria promptly and within 2 hours of preparing or serving it. Keep the pitcher covered and cold, and store the sparkling water separately so it retains its fizz. For the best texture, serve it within 24 hours, when the fruit is still firm and the citrus peel has not had too long to steep. The wine-and-fruit mixture can be kept refrigerated for up to 3 days, but expect the fruit to soften and the flavor to become more pronounced.

If you plan to keep leftovers, remove the fruit after the first day and transfer the liquid to a clean, covered container. Do not leave the pitcher out overnight. Sangria is served cold and should not be reheated; warming it would drive off its fresh citrus character and the sparkling water should never be heated. Discard any portion that has been left unrefrigerated for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).

Frequently Asked Questions

Is this an official Kirkland sangria recipe?

No. This is a home-style recipe using Kirkland Signature red wine as the base, not a claim about an official brand formula. The available Kirkland wines differ by location and over time, so the important qualities are a dry-to-medium-dry red, fruit-forward flavor, and a bottle size of 750 ml. The same proportions work with another comparable red wine.

How long should sangria chill before serving?

Chill it for at least 4 hours to give the citrus and apple time to infuse the wine. Overnight is convenient if you are preparing for a gathering the next day. Add the sparkling water only when you are ready to serve, and avoid leaving the fruit in the wine for several days because it will soften and citrus peel may turn bitter.

Can I make this sangria without brandy?

Yes. Omit the brandy and replace it with ½ cup (120 ml) orange juice, or use ½ cup (120 ml) sparkling water at serving time for a lighter pitcher. The orange-juice version will taste fruitier and sweeter, while the sparkling-water version will have a less intense wine-and-spirit flavor. Taste before adding the full amount of sugar.

Can I make the pitcher ahead for a party?

Yes. Combine the wine, brandy, juices, sugar, and fruit up to a day ahead, cover the pitcher, and refrigerate it. Keep the sparkling water and ice separate, then finish the pitcher just before the first pour. If preparing earlier than the night before, strain out the fruit after it has infused and add fresh fruit close to serving time for a better texture.

Does the alcohol cook off or disappear while the sangria chills?

No. This recipe is not cooked, and chilling does not remove the alcohol. The wine and brandy remain in the drink even after the fruit has steeped. Clearly label the pitcher at a gathering, keep it apart from nonalcoholic drinks, and offer a separate alcohol-free option for guests who want one.

What can I use if I do not have sparkling water?

Use club soda, which adds bubbles with a faint mineral note, or omit the bubbles for a still sangria. Lemon-lime soda can be used, but it is noticeably sweeter, so leave out the sugar at first and taste before adjusting. Add any carbonated substitute at the last moment to preserve its fizz.

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