In a large pitcher, pour 750 ml of smooth red wine, followed by 6 oz of pure cranberry juice and 6 oz of sweet blackberry syrup. Then, add in 4 oz of Italian brandy along with 2 oz of freshly squeezed lemon juice. Using a long spoon, stir gently for about 30 seconds until everything is well combined and vibrant in color.

Add ½ cup of sliced fresh blackberries to the pitcher, giving the mixture a subtle stir to distribute the fruit. Cover the pitcher tightly with plastic wrap and place it in the refrigerator. Allow the sangria to chill for at least 2 hours, letting the flavors meld beautifully and create a rich, inviting aroma.

After infusing, retrieve the pitcher from the fridge and slice fresh oranges and lemons into thin rounds. Carefully add the citrus slices to your sangria mixture, gently stirring to incorporate them into the flavorful blend.

To serve, fill tall glasses with ice cubes. Pour the infused blackberry sangria over the ice until the glass is about three-quarters full.

Top each glass of sangria with about 2 oz of 7 Up soda for that bubbly finish. Stir gently with a straw or spoon for a moment.

For a stunning presentation, garnish each glass with additional slices of fresh fruit—extra blackberries, oranges, and lemons will look delightful.