Wash and slice the 3 whole ripe white peaches pitted and thinly sliced, 1 whole lemon thinly sliced into rounds, and 1 whole orange thinly sliced into rounds into thin rounds or wedges. Remove peach pits. No need to peel the 3 whole ripe white peaches pitted and thinly sliced — the skin adds color and flavor.

Add the 2 tbsp honey or simple syrup adjust or simple syrup to the bottom of a large mixing bowl. Pour in the ½ cup peach schnapps and ¼ cup brandy, then stir until the sweetener is fully dissolved.

Pour in the 1 cup white peach juice or nectar or nectar, then add the full bottle of bottle dry white wine Pinot Grigio or Sauvignon Blanc recommended. Stir gently to combine.

Add the sliced whole ripe white peaches pitted and thinly sliced, 1 whole lemon thinly sliced into rounds rounds, and 1 whole orange thinly sliced into rounds rounds to the pitcher. Gently press the fruit down with a wooden spoon to submerge it in the liquid.

Cover the pitcher and refrigerate for at least 2 hours, or up to 8 hours. The longer it sits, the more the fruit infuses the wine. Don't go beyond 8 hours or the fruit can become too soft.

Just before serving, stir the sangria once more. Top the pitcher with 2 cups of chilled 2 cups or Prosecco for a light, bubbly finish. Do not add this earlier or it will go flat.

Fill glasses with 2 cups ice and ladle or pour the sangria, making sure each glass gets some fruit. Garnish with a fresh whole fresh mint sprigs for garnish sprig and serve immediately.