Blend the raspberries in a food processor to a puree and pass through a sieve to remove the seeds. Mix the puree with the remaining ingredients and mix thoroughly. Cut the apple and orange into thin, long ‘worms’ using a channeling knife if you have one or a vegetable peeler. Add the fruity worms to the Sangria along with ice cubes and raspberry ‘brains’. Serve immediately.
Note: Prepare ahead by combining the raspberry puree, orange juice and wine and storing in the fridge. Add the lemonade and mix well when you’re ready to serve.
