In a large pitcher, add the sliced orange, sliced lemon, diced apple, and halved berries (if using). Sprinkle the granulated sugar over the fruit. Using a wooden spoon, gently muddle the fruit and sugar together for about 30–45 seconds to release juices and dissolve the sugar; do not over-mash — you want pieces intact.

Let the fruit sit in the pitcher for 10–15 minutes at room temperature to macerate and develop flavor while you prepare the remaining ingredients.

Build Sangria

Add liquids

Pour the dry red wine, orange liqueur, and freshly squeezed orange juice into the pitcher with the macerated fruit. Gently stir once or twice to combine and lift fruit from the bottom so flavors distribute evenly.

Taste and adjust sweetness. If you want it sweeter, add up to 1–2 additional teaspoons of sugar or a little simple syrup, stirring until dissolved.

Cover the pitcher and refrigerate for at least 1 hour, preferably 2–4 hours, to allow flavors to meld. Sangria can be held up to 24 hours refrigerated; fruit will continue infusing the liquid.

Serve

Chill and finish

When ready to serve, add the chilled club soda or sparkling water to the pitcher and gently stir to combine. Add ice to individual glasses or to the pitcher right before serving to avoid diluting too early.

Fill four glasses with ice (about 3/4 cup ice per glass), divide the sangria and fruit evenly among them. Garnish each glass with a couple of mint leaves and an orange slice if desired.

Serve immediately. Leftover sangria (without ice) can be refrigerated up to 24 hours; add fresh soda and ice when serving again.