Combine equal parts sugar and water (e.g., 60 ml sugar + 60 ml water) in a small saucepan. Heat gently, stirring until sugar dissolves. Cool to room temperature. Use 60 ml of this syrup in recipe; alternatively substitute 60 ml honey syrup or reduce to taste.

Assemble Sangria

Slice fruit

Thinly slice the orange and lemon, removing seeds. Core and thinly slice the apple. If using strawberries or stone fruit, quarter or slice them so pieces are bite-sized.

Combine base and fruit

In a large pitcher (at least 2.5 L), pour the wine, brandy or orange liqueur, and orange juice. Add the cooled simple syrup (or honey syrup) and gently stir to combine.

Add fruit and aromatics

Add the sliced orange, lemon, apple, and berry mix (or stone fruit) to the pitcher. Gently bruise a few mint leaves between your fingers and add them if using. For red sangria, add a cinnamon stick for warm spice if desired.

Chill and macerate

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–12 hours. This allows the fruit to macerate and flavors to meld. If short on time, macerate at room temperature for 30 minutes.

Finish & Serve

When ready to serve, add chilled club soda or sparkling water to the pitcher to introduce effervescence. Taste and adjust sweetness with more syrup if needed.

Fill glasses with ice. Using a slotted spoon, distribute fruit into each glass and pour sangria over the ice, ensuring some fruit in each serving. Garnish each glass with a sprig of mint or an orange wheel; for red sangria, leave the cinnamon stick in the pitcher or place a small piece in a glass for aroma.

Serve immediately. Leftover sangria (without ice) will keep refrigerated for up to 48 hours; add fresh soda and ice before serving again.