Wash all fruit. Thinly slice the orange and lemon crosswise. Core the apple and cut into 1/2-inch cubes. If using strawberries, hull and halve; leave smaller berries whole.

Squeeze fresh orange and lemon juice enough to measure the quantities listed (about 250 ml orange, 60 ml lemon). Strain juices through a fine sieve into a measuring cup to remove pulp and seeds if desired.

Build the Sangria

In a large pitcher (2–3 liter capacity), combine the wine (red or white, per choice) and the orange brandy. If using orange liqueur, add it now.

Add the fresh orange juice, fresh lemon juice, and simple syrup to the pitcher. Stir gently to combine so the syrup distributes evenly.

Add the prepared fruit (orange and lemon slices, apple pieces, and berries) into the pitcher. If making red sangria and you want a warm spice note, add the cinnamon stick.

Stir the mixture gently to combine all components, ensuring fruit is submerged so it infuses.

Macerate & Chill

Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Longer chilling (6–12 hours) deepens flavor as the fruit macerates and releases juices and aromatics into the wine.

Taste after 2 hours and adjust sweetness with additional simple syrup (add 1 tbsp/15 ml at a time) or a squeeze more lemon if it needs brightness.

Finish & Serve

Just before serving, add ice to a large ice-filled bowl or pour ice into individual glasses. If you want a lighter, fizzy sangria, add cold club soda or sparkling water to the pitcher (about 250–500 ml depending on taste) and stir gently. Alternatively, add soda directly to each glass.

Ladle sangria into glasses, ensuring each glass receives fruit pieces. Garnish with a mint sprig for white sangria or an extra orange slice for red sangria. Serve immediately.