Wash the red and black grapes, the peach, plums, and nectarine. Cut the fruits in half and remove the pits. Peel the fresh ginger.

Place all the chopped fruits, along with the pomegranate seeds and ginger, in a juicer to extract the juice.

If you don't have a juicer, blend everything finely with a little water in a blender, then strain through a fine sieve to collect the juice.

You can also replace this homemade grape juice with 1/2 liter of store-bought grape juice mixed with 125 ml of peach juice and 125 ml of grenadine.

Of course, you can use only grape juice or combine it with either of the other juices.

Slice the lemon, clementine, and strawberries. Cut the orange into quarters, and chop the other fruits into small pieces. Leave a few quarters of the apple and peach whole.

Place all the cut fruits in a large bowl, then add the pomegranate seeds, raspberries, grape juice, and red fruit coulis.

Add the vanilla extract, cinnamon sticks, mint leaves, and 2 star anise. If using green anise, place the seeds in a strainer and suspend it over the sangria so the flavor infuses the juice without the seeds floating freely.

Sweeten to taste, keeping in mind that you'll be adding sparkling water just before serving.

Cover with plastic wrap and refrigerate. Sangria tastes best after resting for at least 24 hours.

Just before serving, add the sparkling water to the bowl.

Place a few ice cubes in each glass, pour in the sangria, and garnish with a lemon slice and a mint leaf.

What I love about sangria is how easily you can adapt it using whatever fruits and juices you have on hand. For a truly delicious sangria, grape juice, orange, red berries, and a hint of cinnamon are key.

I hope this refreshing mocktail inspires you to give it a try and share it with your family and friends!