Start by prepping your fruits. Thinly slice the lemon. Quarter the strawberries and orange. There’s something quite satisfying about cutting into juicy fruits. When I’m slicing strawberries, I often indulge in a few samples—they’re just too delicious to resist!

Grab a large pitcher, your biggest and fanciest one. Add the sliced lemons, oranges, strawberries, and raspberries directly into the pitcher. I love how the colors blend and contrast, creating a feast for the eyes even before the wine touches the fruit.

Next, gently add in the fresh mint leaves. Don’t crush them! You want their beautiful flavor and aroma to shine through. Just toss them in and let them mingle with the fruits.

Now comes the star of the show—pour in the chilled dry rosé wine. I often choose a wine that has a light, fruity profile, which complements the fresh produce beautifully.

Then, add your limoncello. This Italian liqueur brings a citrusy punch that amplifies the fruity flavors. The combination of rose and limoncello gives the sangria a pleasantly sweet yet tangy twist.

Stir the mixture gently to blend the flavors. Then, cover the pitcher and slide it into the fridge. If possible, give it a few hours to chill. Overnight is even better! The longer it sits, the better it gets as the flavors develop.

When it’s almost party time, add the sparkling water to give your sangria a refreshing lift and a lovely sparkle. Don’t rush this step; wait until it’s time to serve. You want the fizz to remain intact.

Grab some glasses, fill them with ice, and pour the sangria. Make sure to include pieces of fruit in each glass. Presentation matters! A little sprig of mint on top adds a nice touch.