Sangria Tinto

Instructions

1. 1

   In a large glass pitcher, combine the granulated sugar and fresh orange juice. Stir well for about 1 minute until the sugar is fully dissolved.

2. 2

   Pour the entire bottle of red wine into the pitcher with the orange juice mixture and stir gently to combine.

3. 3

   Add the brandy and triple sec to the pitcher and stir again to incorporate all the alcohol evenly.

4. 4

   Add the sliced orange rounds, lemon rounds, lime rounds, and apple wedges directly into the pitcher, pressing the citrus slices gently against the side of the pitcher with a spoon to release some of their juice.

5. 5

   Cover the pitcher tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight, to allow the fruit to fully infuse the wine and the flavors to meld together.

6. 6

   Just before serving, stir the sangria gently and add the cold sparkling water or lemon-lime soda to lighten the mixture and add effervescence.

7. 7

   Fill four large wine glasses or goblets with ice cubes, then ladle or pour the sangria evenly over the ice, making sure each glass receives an equal portion of the macerated fruit.

8. 8

   Garnish each glass with a fresh mint sprig and an additional citrus slice on the rim if desired, then serve immediately.

9. 9