By the way, do not trust the picture. The idea of putting lemons in any Sangria only serves to add needless acidity (already an acidic drink) and it also absorbs the alcohol and no one wants to eat a lemon slice for the alcohol, right? Fucking terrible.

Peaches, pears and apples work very well. Also, be careful of things like grapes (okay for white sangria) and especially raspberries and blueberries and all kinds of berries (they tend to breakdown in liquid). Stick with fruits like apples and pears and peaches.

Oh, and oranges!

My recipe is a little simpler:

Drink vodka until unconscious.
Eat fruit in the morning.

America's Test Kitchen covered sangria -- here's an excerpt

Many people mistake sangria for an unruly collection of fruit awash in a sea of overly sweetened red wine. There's also the premade sangria sold in liquor stores, which is at once sugary, watery, and flavorless--a poor substitute for Hi-C.
The Goal

A robust, sweet-tart punch.
The Solution

Start with cheap red wine, which actually makes a better sangria than the expensive stuff. (Experts told us that the sugar and fruit called for in sangria throw off the balance of any wine used, so why spend a lot on something that was carefully crafted?)We experimented with untold varieties of fruit to put in our sangria and finally concluded that simpler is better. We preferred the straightforward tang of citrus in the form of oranges and lemons. And we discovered that the zest and pith as well as the fruit itself make an important contribution to flavor. Orange liqueur is standard in recipes for sangria, and after experimenting we found that here, as with the wine, cheaper was just fine, this time in the form of Triple Sec. Fortification with any other alcoholic beverage, from gin to port to brandy, simply gave the punch too much punch. What we wanted, and what we now had, was a light, refreshing, very drinkable drink.

Here's the recipe -- http://www.recipezaar.com/The-Best-Sangria-64855 . I haven't tried it yet, but it's on my list

Soaking overnight in brandy is necessary!! This allows the alcohol to totally soak into the fruit bits. This is good because chickas like to eat the pieces of fruit, and, because of the alcohol, become free of conditioning preventing them from enjoying being female, enjoying males !! I LOVE Sangria!!

Ooh! What a great use for my 2 cases of 2 Buck Chuck from Trader Joe's I have waiting for me to be done bleaching my teeth!

There's a restaurant in Florida that my family goes to and we always order pitchers of Sangria. They add cinnamon in theirs. It sounds a little strange, but it works really well, especially if you are using pears, peaches, and apples. I highly recommend experimenting with it.

P.S., I love the unruly sweeter stuff, so I'd add simple syrup/sugar.

Sangria comes in a bottle, already made.