STEP 1 – Wash and slice the Honeycrisp apples or white nectarines into thin wedges. Slice the Valencia orange, Meyer lemons, and Key limes into rounds. Hull the ripe strawberries. Set aside.

STEP 2 – In a large pitcher or punch bowl, combine the sliced fruits – apples or nectarines, Valencia orange, Meyer lemons, Key limes, and strawberries.

STEP 3 – Add the spearmint leaves to the pitcher or bowl.

STEP 4 – Pour in the guava nectar and optional aged Spanish brandy. Stir the mixture gently to combine the fruits, mint, nectar, and brandy. Slowly pour in the entire bottle of Carlo Rossi Moscato into the pitcher or bowl, ensuring it covers the fruit mixture.

STEP 5 – Let the mixture sit for at least 30 minutes in the refrigerator to allow the flavors to meld. For a stronger taste, you can refrigerate for a few hours or overnight. When ready to serve, add ice cubes made from filtered spring water to individual glasses.

STEP 6 – Pour the sangria mixture over the ice in each glass, ensuring a good mix of fruits and liquid in each serving. Top off each glass with a splash of sparkling mineral water for effervescence.

STEP 7 – Optionally, garnish each glass with additional fresh fruit slices or mint leaves for presentation. Stir gently before drinking to distribute the flavors evenly.