Sangria is a forgiving concoction, so don’t be hesitant to make adaptions to this recipe. Almost any winter fruit will do – quince, tangerines, grapes – and although I used a delightful organic elderflower juice, pomegranate juice will work just as well. You can also add a 1/2 a cup of brandy or apple liquor to boost the sangria’s alcohol content and complex flavor.