Pour 1 bottle of chilled dry white wine into a large pitcher (about 1.5–2 L capacity). Add 60 ml apple brandy and 30 ml elderflower liqueur. Stir gently to combine.

Fruit & Aromatics

Prepare fruit

Core and thinly slice the pear and green apple into even slices (leave skins on if organic). Zest the lemon with a microplane, then cut it in half and squeeze 30 ml (about 1 lemon's worth) juice into a small bowl, discarding seeds.

Macerate fruits and aromatics

Add the pear and apple slices to the pitcher with the wine mixture. Add the lemon zest and lemon juice. Tuck in 1 whole star anise and 4 whole black peppercorns. If using fresh elderflowers or edible flowers, add a small handful now. Stir gently to submerge the fruit and distribute aromatics.

Rest

Cover the pitcher and refrigerate for at least 1 hour and up to 4 hours to allow the fruit and aromatics to infuse the wine base. Do not exceed 6 hours or the flavors may become overly extracted.

Sweetener & Mixer

Adjust sweetness

After chilling and tasting, add 30 ml simple syrup to the pitcher if you prefer a slightly sweeter, rounder profile. Stir to combine and taste again; adjust by small increments if desired.

Add effervescence

Just before serving, gently stir in 250 ml chilled sparkling water to preserve bubbles. Do not stir vigorously.

Garnish

Serve

Fill wine glasses or tumblers with ice if desired. Divide the sangria-style mixture among 6 glasses, ensuring each gets some fruit slices. Top each glass with a pear or apple slice and a fresh mint sprig for aroma.

Optional finishing touch: for a slightly boozy, warmed variation, pour the wine base (without sparkling water) into a saucepan and heat gently with the fruit and aromatics for 8–10 minutes without boiling, then add brandy and serve warm.