Epicurious magazine has a good classic sangria recipe that uses few ingredients and is easy to create. Food Network's Bobby Flay has a slightly more sophisticated version, and Rachel Ray provides a recipe for a delicate sangria that white wine fans are sure to love.
To make the Epicurious sangria, mix 1 bottle of dry red wine, 1/2 cup of orange juice, 1/2 of a sliced, unpeeled lemon and 1/2 of a sliced, unpeeled naval orange in a heat-proof pitcher. Bring 1/2 cup each of sugar, brandy and Cointreau to a simmer in a small saucepan, stirring to dissolve the sugar, and pour the mixture into the pitcher. Cover and refrigerate for at least one hour before serving.
To make Bobby Flay's sangria, mix 2 bottles of red Spanish wine, 1 cup of brandy, 1/2 cup of triple sec, 1 cup each of orange and pomegranate juice and 1/2 cup of simple syrup. Add orange slices, apple slices, blackberries and pomegranate seeds. Seal the container tightly and refrigerate the mixture for at least 24 hours before serving.
To make Rachel Ray's white wine sangria, place 3 tablespoons of sugar, 3 shots of Calvados or another type of apple liquor, 1 sliced lime, 1 sliced lemon, 2 peaches cut onto wedges and 3 sliced apples with the seeds removed into a large pitcher. Add 1 bottle of Rioja wine, chill for several hours and finish off with a few fresh raspberries and a splash of soda before serving.