Wash all fruit thoroughly. Thinly slice the orange, lemon, and lime into half–inch rounds. Core the apple and cut into 1/2‑inch cubes or thin wedges. Hull and halve larger strawberries if using; leave raspberries and blueberries whole.

Optional: Lightly muddle about half of the apple pieces and a handful of berries in the bottom of a large pitcher (about 2–3 quart/liter capacity) with the back of a wooden spoon to release juices and aromas. Do not over-mash—leave most fruit intact for texture.

Build the Sangria

Combine wine and spirits

Pour the 1.5 liters of red wine or rosé into the pitcher. Add 120 ml brandy and 60 ml orange liqueur. Gently stir to combine.

Add fruit and sweetener

Add all sliced citrus, remaining apple pieces, and the prepared berries into the pitcher. Pour in 60 ml simple syrup (adjust to taste). Stir gently to coat the fruit and dissolve the sweetener.

Taste the mixture and adjust sweetness or strength: add more simple syrup (15–30 ml) if you prefer sweeter sangria, or an extra 30 ml brandy for more body. Remember alcohol will mellow as it chills.

Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Refrigerating 4–6 hours gives a balanced infusion; overnight intensifies fruit flavor but can start to soften fruit further.

Finish & Serve

Add sparkle and ice

Just before serving, add 500 ml chilled club soda or sparkling water to the pitcher and stir gently to combine. Fill glasses with ice (about 1/2 cup to 1 cup per glass).

Ladle sangria into glasses, making sure each portion gets a mix of fruit. Garnish each glass with a mint sprig and an extra citrus slice if desired.

Serve immediately. Leftover sangria (without added ice) will keep covered in the refrigerator for up to 48 hours; stir gently before serving and add fresh soda/ice at service.