A refreshing and fruity sangria perfect for summer gatherings.
Slice the vanilla bean lengthwise and scrape out the seeds.
Use the back of the knife to scrape out the seeds for better control.
Add the vanilla seeds and the scraped bean pod to a large pitcher.
The pod will continue to infuse flavor into the sangria.
Slice the peaches, orange, and lemon into thin wedges.
Keep the slices uniform for even flavor distribution.
Add the sliced fruits and raspberries to the pitcher.
Gently mix to avoid crushing the raspberries.
Pour the white wine and sugar into the pitcher and stir until the sugar dissolves.
Stir gently to avoid breaking the fruit slices.
Chill the sangria in the refrigerator for at least 4 hours or overnight.
Overnight chilling enhances the flavor.
Before serving, add the sparkling water to the pitcher and stir gently.
Add sparkling water just before serving to retain its fizz.
Serve the sangria over ice and garnish with extra fruit slices.
Use frozen fruit as garnish to keep the sangria cold without diluting it.
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