½cuptriple sec or Cointreau(or other orange liqueur)
¼cupclear brandy (optional; see Note)
1cupfresh orange juice
3 to 5tablespoonssimple syrup or superfine sugar
1large green apple(cored, and diced)
2oranges(halved and thinly sliced; with peels)
2cupschilled sparkling water or club soda
Ice (to serve)
Instructions
In a medium pitcher, combine the wine, triple sec, brandy (if using), orange juice, simple syrup or sugar, apples, and oranges. Stir to mix well and chill for 4 to 12 hours to macerate the fruit.
When ready to serve, you can either pour the sparkling water into the pitcher and then pour the sangria into glasses with a couple of cubes of ice in each. Or, you can add ice to some cups, pour the sangria into the glasses, and then pour some sparkling water into each glass to finish the drink. This allows you to keep the base of the sangria chilled, and only add cold sparkling water to each serving as you pour it.
Notes
Brandy de Jerez is a type of clear Spanish brandy most often used in sangria. It is optional but adds more kick to the punch.