1 Halve the passion fruits and scrape out the flesh with a sharp spoon. Mix with the lemon juice, brandy, rum, maracuja syrup and sugar. Wash the carambolas and slice thinly. Reserve 4 slices to garnish. Remove the calyxes from the physalis and pull off the stalks. Cut the kiwi fruits and pitahayas in half lengthwise and cut out small balls using a melon baller. Add all the prepared fruit to the passion fruit mixture, cover and chill.
2 To serve, spoon the fruit mixture into tall glasses and fill up with cold champagne. Wash the lime in hot water, dab dry and make spirals of peel using a vegetable peeler. Garnish the champagne sangria with lime peel, the reserved carambola slices and mint leaves.