Sangria d'Iris

delicious sangria is simpler than you think. the key is to let it chill for a while before serving, although it is versatile enough to be yummy made in the moment too. Red is classic (after all 'sangria' means 'bloody') but sangria does lend itself nicely to adaptation, so I've included my own white recipe too.
*one note* far be it from me to discourage flexibility in recipes but I must say, having sampled my share of sangria all over spain and having searched through many awful American recipes--I advise against hard liquor in sangria--it simply doesn't need it. If you want to play around with the recipe, try different combinations of fruit or types of lemonade (again Trader Joe's has just what you need)...

red sangria
1 bottle cheap red table wine (most often I use two buck chuck merlot)
equal or lesser amount of lemonade (or enough to fill the rest of the pitcher you are using)
4 Tablespoons sugar or a splash of maple syrup
2 teaspoons cinnamon
sliced fresh fruit (oranges and peaches are traditional)

white sangria
I bottle while wine (again two buck chuck, sauvignon blanc)
equal amount of lemonade
4 tablespoons sugar or a splash of maple syrup
2 teaspoons ginger
sliced fresh fruit

the plan: just mix together and let steep. when the fruit get's all saturated you know it's good.
you won't regret it.