2bottles dry red wine, 750 ml each - preferably tempranillo or cabernet sauvignon
1cupclub soda, chilled
Add orange and lemon slices to the bottom of a large bowl or pitcher.
Sprinkle sugar over the fruit slices, then use a muddler to muddle the sugar into the orange and lemon slices.
Add red wine, brandy, triple sec and orange juice to the bowl or pitcher, mix well.
Cover and place in the refrigerator until ready to serve, I recommend a minimum of 2 hours or up to 12 hours.
When ready to serve the sangria, pour it into a glass filled with ice and top with a splash of club soda.
Muddling: If you don't have a muddler, the back of a spoon will work just fine.
Sweeteners: agave syrup, maple syrup or honey can be used instead of sugar as a natural sweetener. To make this sangria sweeter, add 1-2 tablespoons of additional sweetener at a time until you reach your desired level of sweetness.
Fruit: other fruits that can be added to sangria include diced apples or pears, fresh or frozen berries, or grapes.