In a large pitcher or nonreactive bowl (at least 2.5–3 liters capacity), pour 1.5 L of dry red wine, 120 ml orange liqueur, and 120 ml brandy. Stir gently to combine.

Citrus & Sweetener

Sweeten and add citrus

Add 1/4 cup granulated sugar to the wine mixture. Pour in 1/2 cup fresh orange juice and juice the lemon (about 2–3 tablespoons) directly into the pitcher, stirring until the sugar dissolves. Slice the whole orange into thin rounds; reserve a few rounds for garnish and add the rest to the pitcher.

Taste the mixture. If you prefer it sweeter, add up to 1–2 tablespoons more sugar, stirring until dissolved.

Seasonal Fruit

Prepare fruit

Core and thinly slice the apple and pear (if using). Hull and quarter the strawberries. Halve the grapes. Gently rinse berries and pat dry.

Add all prepared fruit (apple, pear, strawberries, grapes, and raspberries/blackberries) to the pitcher with the wine mixture, stirring once to combine so fruit is submerged.

Cover the pitcher and refrigerate for at least 4 hours, preferably 8–12 hours or overnight. Longer maceration (up to 24 hours) melds flavors and softens fruit but avoid much longer to prevent fruit going mushy.

Sparkle & Garnish

Finish and serve

When ready to serve, remove the pitcher from the refrigerator. Add 500 ml chilled club soda or sparkling water and gently stir to combine. Fill glasses with ice (about 1/2 cup per glass), distribute fruit among glasses, and pour sangria over. Garnish each glass with a couple of mint leaves and an orange slice reserved earlier.

Leftover tip: Store leftover sangria (without additional soda) refrigerated up to 48 hours. Add fresh sparkling water just before serving to preserve bubbles.