Make this sangria at least a day ahead of time to give the flavors time to meld. I was skeptical of how this would taste when trying it right after it was made, but the profile changes entirely once the ingredients have some time to rest and chill.
Mix in whatever fruit you choose – lemons, berries, etc. You can put them in when you first make it, but they don’t tend to have as nice of a texture past a few days. If you want to keep the drink around longer, add the fruit in the day you plan to serve it.
2 cups boiling water
2 black tea bags
1 cinnamon sticks
1/2 cup sugar
3 cups pomegranate juice
1 cup orange juice
1 orange, sliced into thin half-rounds
1 lime, sliced into thin half-rounds
1 apple, cored and cut into 1/2-inch chunks
3 cups carbonated water
Pour boiling water over tea bags and cinnamon stick and steep for 5 minutes. Discard tea bags and cinnamon (or dry and save for later use) and stir in sugar to dissolve.
In a large jar or pitcher, combine tea, pomegranate juice, and orange juice. Refrigerate overnight and up to several days.
On the morning of the day you serve the sangria, add the fruit to the jars of juice and return to fridge.
Just before serving, stir in chilled carbonated water.
Slightly adapated from The Kitchn