1 cup sugar
1 cup loosely packed fresh cilantro leaves
One 750-milliliter bottle Pinot Grigio or other crisp white wine
1/2 cup lemon-flavored liqueur, such as limoncello
Two 11.5-ounce cans lemon soda, such as San Pellegrino Limonata
1/2 cup soda water
2 lemons, thinly sliced
Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Remove the pan from the heat, and stir in the cilantro. Let cool, then transfer the syrup to a 3-quart pitcher.
Add the wine, liqueur, lemon soda and soda water to the pitcher, and stir to combine. Add the lemons, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
To serve, fill 8 glasses halfway with ice, then pour the sangria and lemons into each glass.
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