Trim and chop strawberries. Pour wine into a large pitcher or punch bowl. Add fruit. Refrigerate and allow flavours to infuse overnight.
Just before serving, stir in liqueur and carbonated water. Ladle sangria, including fruit, into ice-filled rocks glasses. Garnish with fresh strawberries, blueberries and a slice of dehydrated blood orange, if you like.
Recipe adapted from Walsh, Victoria. "Rosé Summer Sangria." Food & Drink. Early Summer 2014.