Wash all fruit thoroughly. Thinly slice the orange, lemon, and lime into rounds, removing any seeds. Pit and slice the peach or nectarine (if using). Hull and halve larger strawberries; leave raspberries and blueberries whole.

Place the sliced orange, lemon, lime, peach/nectarine and berries into a large pitcher (at least 2.5–3 liters/3 quarts). Lightly muddle the fruit with a wooden spoon or muddler 6–8 gentle twists — just enough to release juices but not pulverize the fruit.

Pour 1.5 liters of your chosen dry red or dry white wine over the fruit in the pitcher, stirring gently to combine.

Sweetener & Liqueur

Add 3/4 cup orange liqueur (Cointreau or triple sec) to the pitcher and stir once to incorporate.

Add 1/4 cup simple syrup (or agave) to taste. If you prefer to use granulated sugar, sprinkle 1 tablespoon over the fruit and wine and stir until dissolved; allow 10 minutes for sugar to dissolve into the liquid.

Taste the sangria and adjust sweetness: add up to another 1–2 tablespoons simple syrup if you want it sweeter, or a splash more orange liqueur for brightness.

Sparkle & Herbs

Lightly bruise the mint leaves (and basil if using white wine) between your palms to release aroma, then add them to the pitcher. Stir gently to combine.

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–8 hours, to allow flavors to marry. For best results, let it sit overnight.

Just before serving, add 3 cups chilled club soda or sparkling water to the sangria and stir gently to maintain fizz.

Ice & Garnish

Chill serving

Fill individual glasses with ice (about 1 cup per glass) or place a large ice block in the pitcher to avoid too much dilution.

Ladle sangria into glasses, making sure each glass gets a portion of the fruit. Garnish each glass with a citrus wheel and a sprig of fresh mint.

Serve immediately and provide a spoon or straw so guests can enjoy the fruit in their glass.