Wash all fruit thoroughly. Core and thinly slice the green apple and pear. Halve the grapes. Thinly slice the lemon and orange (use half of each). Reserve a few thin slices of apple or orange for garnish.

Place the sliced apple, pear, grapes, lemon, and orange into a large pitcher (at least 2-quart capacity). Gently muddle the fruit with a wooden spoon or muddler 6–8 times to release juices and aromatics — don’t over-mash; you want pieces, not purée.

Mix Base & Sweeten

In a measuring cup or small bowl, combine the white grape juice, apple juice, and freshly squeezed lemon juice. Whisk in the honey or agave syrup until dissolved. Add the vanilla extract and stir to combine.

Pour the juice mixture over the muddled fruit in the pitcher. Stir gently to combine all ingredients so fruit is evenly distributed.

Chill & Infuse

Cover the pitcher and refrigerate for at least 1 hour, ideally 2–3 hours, to let the fruit flavors infuse into the juices. For a stronger infusion, refrigerate up to 6 hours. If using star anise or cinnamon stick, add them to the pitcher before chilling.

Finish & Serve

Just before serving, add chilled sparkling water to the pitcher and stir gently to combine. Taste and adjust sweetness (add up to 1 more tablespoon honey/agave if desired).

Fill glasses with ice cubes. Using a slotted spoon, distribute fruit into each glass, then pour sangria over the fruit and ice. Garnish each glass with a sprig of fresh mint and a reserved apple or orange slice. Optionally drop a star anise or a cinnamon stick into one or two glasses for aroma.

Serve immediately. Leftover sangria (without ice) will keep covered in the refrigerator for up to 48 hours; stir before serving and add fresh sparkling water if fizz has dissipated.