Wash all fruit thoroughly. Thinly slice the orange and half a lemon into rounds. Core the apples and dice into small 1/2-inch cubes (leave skin on for color). Halve the grapes and hull/halve berries if using.

Place all prepared fruit (orange slices, lemon slices, diced apples, grapes, berries) into a large pitcher or nonreactive bowl (at least 2–3 liter capacity).

Macerate & Combine

Add spirits and sugar

Add the orange liqueur, brandy, simple syrup (or honey), and fresh orange juice to the pitcher with the fruit. Gently stir to combine so fruit is coated and sweetener begins to dissolve.

Pour the wine

Slowly pour 1.5 liters of the dry red wine over the fruit and stirred mixture. Gently stir once to combine. Avoid vigorous stirring to preserve some fruit integrity.

Cover the pitcher and refrigerate. Chill and macerate for at least 2 hours; for best flavor, refrigerate 6–12 hours or overnight. This allows fruit to release juices and flavors to meld.

Finish & Serve

Adjust sweetness

Taste the sangria after chilling. If you prefer sweeter sangria, stir in up to an additional 1–2 tablespoons of simple syrup or honey, adding a little at a time until desired sweetness is reached.

Add carbonation

Just before serving, add chilled club soda or sparkling water to the pitcher to provide effervescence. Stir gently to combine.

Prepare glasses

Fill serving glasses with ice (about 1/2 cup ice per glass). Using a slotted spoon, distribute fruit into each glass so each serving has some fruit pieces.

Ladle sangria over the fruit and ice into each glass. Garnish each glass with a sprig of fresh mint, a thin orange wheel, or an extra slice of lemon if desired. Serve immediately.