Juice One Orange: Cut one orange in half and squeeze it with a juicer. You want about ⅓ cup of juice. The juice should look bright orange with a little pulp. Short on juice? Roll the orange firmly on the counter first, then squeeze it again.

Slice the Citrus and Strawberries: Cut the second orange and the lemon half into thin rounds. Quarter each round and remove the seeds. Hull and slice the strawberries. Small wedges fit easily into each glass later. Thin slices also release more juice. The cut fruit should look wet and glossy, with no seeds left.

Fill the Pitcher: Add all the fruit to the pitcher. Pour in the orange juice, followed by the grape juice and pomegranate juice. Add the maple syrup if you want it sweeter. The juice trickles through the fruit and turns everything ruby red. Keep the pitcher no more than three-quarters full. Too full? Split the mixture between two jars.

Stir Gently: Give the pitcher three or four slow stirs with a long spoon. Hard stirring bruises the berries and makes the drink cloudy. The maple syrup should blend in with no thick streaks at the bottom. Too sweet? Squeeze in a little more lemon. Too tart? Stir in 1 more teaspoon of maple syrup.

Chill It: Cover the pitcher and chill for at least 2 hours or overnight. This gives the fruit and juice time to blend their flavors. The berries darken to deep purple and sink slightly. The drink turns a jewel-red color and smells like fresh fruit.

Pour Over Ice: Fill each glass with ice and pour in the sangria. Spoon some fruit into each glass. Top with sparkling water, as desired, and add a small orange wedge. Each glass should look bright red and packed with fruit. Pour slowly so the ice does not splash. The fizz should rise in tiny bubbles.