Prep the fruit: Wash well and slice thin so the flavors infuse quickly. Remove seeds. Keep peels on for aroma.
Build the base: In a large pitcher, add sliced citrus, peach, apple, and grapes or berries. Pour in brandy and orange liqueur. Stir and let it sit 5 minutes to macerate.
Add the wine: Pour in the chilled white wine. Stir gently to distribute fruit.
Sweeten to taste: Start with 2 tablespoons simple syrup or honey. Stir, taste, and add more if needed. Aim for lightly sweet, not dessert-sweet.
Chill to infuse: Cover and refrigerate 2–4 hours. The fruit flavors deepen as it rests.
Finish with bubbles: Right before serving, add cold club soda or prosecco. Start with 2 cups, taste, and add more if you want extra fizz.
Serve smart: Fill glasses with ice, ladle in sangria and fruit, and garnish with a mint sprig if you like.
Chill everything: Cold wine, cold fruit, and cold topper keep the drink crisp without melting too much ice.
Thin slices infuse faster: Thicker chunks look pretty but won’t share as much flavor.
Salt pinch trick: A tiny pinch of fine salt brightens fruit and balances sweetness.
Serve within the day: The fruit tastes freshest on day one.
