Sangria El Tampa

1 qt Chianti or Burgundy wine

1 c Sugar or EQUAL (tm)

1 qt Orange juice

1/2 qt Grapefruit juice

1 T Cinnamon

1 t Nutmeg

1 c Lemon juice

12 oz 7-Up or Sprite

1 qt Water

8 ea Cinnamon sticks

Save as much pulp from the fresh squeezed citrus as possible to include in the sangria. Heat the water to a slow boil, add the sugar , melt the sugar in the boiling water, add the fruit juices, remove from the heat, and alow to cool to room temp. Add wine, citrus pulp, spices, and stir. Chill and serve with thin slices of the fruits floating in the bowl.