Wash all fruit thoroughly. Thinly slice the orange and optional blood orange into rounds. Cut the apple into 1/2-inch (1–1.5 cm) cubes and halve any large berries if using. Slice the lemon thinly.

Place the sliced oranges, lemon, apple pieces, and berries into a large pitcher (about 2–2.5 liters / 8–10 cups). Reserve a few attractive orange rounds and mint sprigs for final garnish.

Combine Sangria Base

Pour the 1.5 liters of dry red wine into the pitcher over the prepared fruit so the fruit is submerged and begins to infuse.

Add the 120 ml orange liqueur and optional 60 ml orange brandy to the pitcher. These boost orange flavor and add depth.

Stir in 45 ml simple syrup (adjust to taste) and 30 ml fresh lemon juice to balance sweetness and acidity. Stir gently to combine all liquids and fruit.

Taste the sangria and adjust: add an additional 15–30 ml simple syrup for more sweetness or up to 15 ml more lemon juice for more brightness, if desired.

Chill and Marinate

Cover the pitcher and refrigerate for at least 4 hours, ideally 8–12 hours. This allows the fruit to macerate and the flavors (especially orange) to meld with the wine.

If short on time, refrigerate for at least 1 hour; flavors will be lighter but still pleasant.

Finish and Serve

About 10–15 minutes before serving, add 500 ml chilled club soda or sparkling water to the pitcher to give the sangria a light effervescence. Stir gently to combine.

Fill wine glasses or a punch bowl with ice cubes (or add ice to individual glasses). Using a large spoon or ladle, distribute fruit and sangria into glasses, making sure each portion gets some fruit pieces.

Garnish each glass with a reserved orange round and a sprig of fresh mint. Serve immediately. Leftover sangria can be refrigerated (without soda) for up to 2 days; add fresh soda just before serving to preserve bubbles.