Thinly slice the cucumber, green apple, and orange into rounds or half-moons about 1/8" thick. Lightly bruise the mint leaves by clapping them between your hands or pressing gently with a spoon to release aromatics.

If using edible flowers, rinse gently and pat dry. Chill a wine pitcher or large mixing vessel in the fridge for 10–15 minutes if possible.

Build the Sangria

Combine base ingredients

In a pitcher, pour 1.5 cups dry white wine and 1/4 cup Italicus. Add 1 tablespoon fresh lemon juice and 2 teaspoons light simple syrup (adjust to taste). Stir gently to combine.

Add fruit and aromatics

Add the sliced cucumber, green apple, and orange to the pitcher. Add the bruised mint leaves. Stir once to incorporate. Let the mixture sit in the refrigerator for at least 20–30 minutes (and up to 2 hours) to allow flavors to marry.

Finish & Serve

When ready to serve, add 2 cups of ice (or a large ice block) to the pitcher. Pour in 3/4 cup chilled club soda and gently stir to combine so the soda retains some effervescence.

Taste and adjust: add a little more simple syrup if you prefer sweeter, or a splash more lemon for brightness. For single glasses, fill a wine glass with ice, add some fruit from the pitcher, pour sangria over, and garnish with an extra mint sprig and edible flower.

Serve immediately. Leftover sangria (without the soda) will keep refrigerated for up to 24 hours; add soda just before serving to preserve bubbles.