Step 1

In medium saucepan, add sorrel, ginger, cinnamon stick, and allspice. Add 6 cups water and bring to boil. Remove from heat and let tea steep so flavors infuse, 30 to 45 minutes. Strain tea into large bowl and discard solids in strainer. Let tea cool completely.

Step 2

Pour cooled tea into punch bowl or large pitcher. Stir in orange juice and wine. Add fruit and mint (if using). Serve sangria over ice. (The sangria will only become more flavorful as it sits and the fruit imparts more flavor and sweetness.)

Step 3

Serving size: 1⁄2 cup punch plus fruit