Wash all your fruit under cool running water and pat dry.

Slice the orange and lemon into thin rounds, leaving the peel on for visual appeal. Core the apple and cut it into thin wedges, then immediately toss with a squeeze of lemon juice to prevent browning.

Peel the pineapple, remove the core, and cut the flesh into bite-sized chunks or spears.

Hull the strawberries and cut them in half lengthwise.

Add all the prepared fruit to your large pitcher or punch bowl.

Pour the chilled white wine slowly over the fruit.

Pour in the brandy or rum, then add the honey or simple syrup. Stir gently for about one minute to combine without bruising the fruit.

Pour in the sparkling water and stir once more to combine everything.

Cover the pitcher loosely and refrigerate for at least two hours, though four hours is better.

Before serving, taste a small spoonful and adjust the sweetness if needed. Fill glasses with ice and pour the clericot over it, making sure each glass gets some fruit. Garnish with fresh mint if desired.