Combine all the fruit and citrus juice in a big glass pitcher. Add the cinnamon sticks and 2 sprigs of minte, cover and place in fridge for 1 hour.
Once guests arrive, remove cinnamon sticks and stir in the brandy if using. Then pop open the cava and pour on top. Garnish the sangria with some extra fresh mint and top it off with a heap of ice cubes. Serve as an apertif on a warm summer night.