For the simple syrup: Place the water over medium to high heat stovetop and add the beets, sugar, thyme, and cardamom. (Should you need some actual beats for this process, check here 🎶). Bring to a gentle boil, reduce the heat to a simmer, and cook for 30 to 40 minutes, or until the mixture begins to bubble light brown and take on a thicker texture.

Remove the fresh thyme sprigs and discard. Remove the syrup from the heat and let stand in the pot for a few minutes while you deal with the beets. Place the beets in a high speed blender with a little bit of water and blend until very, very smooth. You may need to add more water to play with the consistency until the pureed beets are more or less pourable. Then add the pureed beets tablespoon by tablespoon back to the simple syrup, stirring well until you have a very thick, sticky liquid.

Pro tip: aside from the massive sugar content, I am pretty sure the pureed beets would make great baby food. I do not own a baby, so I would not know. Store the simple syrup in the refrigerator for up to two weeks.

The sangria itself is far from difficult but it is best if it sits for at least a couple hours before you serve it. In a serving pitcher or large vessel (candidly, I used a flower vase), place the sliced apples and oranges. Pour the citrus liquor, citrus juice, cognac, and beetroot simple syrup over the fruit. Stir well. Add the wine and the water, and let sit refrigerated for several hours. Garnish with fresh fruit and serve.