Ingredients
Method
Mix the sangria base
- Add Moscato wine, peach schnapps or peach nectar, fresh peach slices, raspberries, and thinly sliced lemon to a large pitcher.
- If using brandy, add it to the pitcher and stir gently until evenly combined.
Chill to meld flavors
- Cover and refrigerate the mixture for at least 4 hours or overnight (4 hours recommended for best fruit infusion), keeping it cold until serving.
Carbonate and serve
- Just before serving, pour in sparkling water or lemon-lime soda and stir gently to keep the fruit floating.
- Pour sangria over ice-filled glasses, making sure fruit pieces get into each glass.
- Finish each glass with fresh mint for garnish and serve immediately.
Notes
For a more even distribution of fruit, gently stir right after topping with sparkling water, then keep the pitcher tilted while pouring. Refrigerate covered for up to 24 hours; the flavors will deepen but bubbles reduce—if you prefer more fizz, add the sparkling water at the last minute. Freezing isn’t recommended because the fruit texture softens. For a lighter option, substitute peach nectar plus extra sparkling water (use the same amounts overall) to reduce sweetness.