Slice fruit to expose as much surface area as possible. For lemons and limes, cut thin discs. For peaches, apples, etc. cut thin wedges.
Chill for a few hours, to allow the flavors of the fruit to intermingle with the sangria.
Transfer into a clearn pitcher or dispenser, and enjoy! Serve over ice for extra freshness.
For an "adult" version, I make the base with a sweeter white wine (pino grigio, riesling, etc.) and do 2 parts wine, 1 part bubbly, and 1 part fruit juice. Ripe, pitted cherries cut in half are also a great addition.