Place the bottle of dry white wine in the refrigerator and chill the glass pitcher in the freezer for at least 15 minutes.

Wash 2 oranges and 2 lemons under cool water and pat dry; slice each into thin rounds about 1/4-inch thick.

Cut 1 peach or nectarine in half, remove the pit, and slice into thin wedges; slice 1 apple into thin slices.

Layer the prepared citrus rounds, stone fruit wedges, and apple slices in the chilled pitcher until it is evenly filled with fruit.

Slowly pour the chilled white wine over the fruit, filling the pitcher about three-quarters full.

Taste the mixture and, if desired, add honey or simple syrup 1 tablespoon at a time, stirring gently with a wooden spoon until dissolved.

Cover the pitcher loosely with plastic wrap and refrigerate for at least 2 hours to allow the fruit to infuse the wine.

About 15 minutes before serving, remove the pitcher from the fridge, add ice cubes and a splash of sparkling water if desired to add fizz.

Stir gently, pour the clericot into chilled glasses ensuring each serving has fruit, garnish with fresh mint sprigs or extra fruit, and serve immediately.