Add 240 ml apple cider (or 240 ml filtered water if cider not available) for body and mild sweetness, then add 60 ml simple syrup (or honey syrup) and 30 ml freshly squeezed lemon juice. Stir until syrup is incorporated.

Prepare Farm-Fresh Fruit

Wash and cut fruit

Wash all fruit and herbs thoroughly. Pit and slice the peaches or nectarines into 1/4-inch wedges. Core the apple and pear and cut into 1/4-inch slices or small cubes. Hull and halve larger berries (strawberries); leave smaller berries whole. Halve grapes. Slice the orange into wheels and then cut wheels in half if desired.

Macerate fruit (optional but recommended)

Place the prepared fruit in a medium bowl. If you prefer a sweeter, more intensely flavored sangria, toss fruit with an additional 1–2 tablespoons (15–30 ml) simple syrup and let sit 10–20 minutes to macerate and release juices. For fall sangria, add the 2 cinnamon sticks to the fruit while macerating.

Add the fruit and herb sprigs to the pitcher with the sangria base. Gently press a few herb leaves with the back of a spoon to release oils before adding, but avoid tearing them into small bits.

Chill & Finish

Chill to marry flavors

Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Longer chilling (6–12 hours) deepens the fruit flavor. If using delicate berries, add a portion (about 1/2 cup) just before serving to keep them from breaking down.

Adjust sweetness and acidity

Taste after chilling. If too tart, stir in up to 30 ml more simple syrup. If too sweet, add 15–30 ml fresh lemon juice or 60–120 ml chilled sparkling water to brighten.

Serve

When ready to serve, add 480 ml chilled club soda or sparkling water directly to the pitcher to add effervescence, or add to individual glasses to preserve fizz. Fill glasses with ice (about 1 cup per glass) and spoon a generous portion of fruit into each glass. Garnish with extra citrus slices and an herb sprig. Serve immediately.