Name: Red Sangria With Herbs and Citrus
Ingredients: ¾ cup sugar; 10 sprigs thyme; ⅓ cup rosemary leaves; 2 limes, halved lengthwise, thinly sliced crosswise, seeds removed; 2 medium oranges, halved lengthwise, thinly sliced crosswise, seeds removed, plus more slices for serving; 2 lemons, halved lengthwise, thinly sliced crosswise, seeds removed, plus more slices for serving; 10 sprigs mint, plus more for serving; 4 star anise pods, plus more; 1½ cups brandy; ¼ cup orange liqueur (such as Pierre Ferrand dry Curaçao); 2 tablespoons sweet vermouth; 2 750-ml bottles chilled fruit-forward red wine (such as grenache or tempranillo)

Ingredients

¾ cup sugar
10 sprigs thyme
⅓ cup rosemary leaves
2 limes, halved lengthwise, thinly sliced crosswise, seeds removed
2 medium oranges, halved lengthwise, thinly sliced crosswise, seeds removed, plus more slices for serving
2 lemons, halved lengthwise, thinly sliced crosswise, seeds removed, plus more slices for serving
10 sprigs mint, plus more for serving
4 star anise pods, plus more
1½ cups brandy
¼ cup orange liqueur (such as Pierre Ferrand dry Curaçao)
2 tablespoons sweet vermouth
2 750-ml bottles chilled fruit-forward red wine (such as grenache or tempranillo)

Steps

Heat sugar and ¾ cup water in a small saucepan over medium-high, stirring to dissolve sugar. Let simple syrup cool.
Place thyme sprigs, rosemary, lime slices, slices from 2 oranges and 2 lemons, 10 mint sprigs, and 4 star anise pods in a large bowl; pour in brandy, liqueur, and vermouth. Chill base at least 4 hours and up to 12 hours (longer is better).
Strain base through a fine-mesh sieve into a large pitcher filled with ice, pressing on solids. Stir in wine and 1 cup simple syrup. Garnish with more orange slices, lemon slices, mint sprigs, and star anise. Chill at least 1 hour before serving. Serve sangria in ice-filled glasses.
Do Ahead: Base can be made 1 day ahead. Cover and chill.