Sangria

This is a recipe to make 1 pitcher (although 1 pitcher probably won’t be enough for a large group.   I usually make at least 2, in which case you would double the following recipe).  You can improvise as you wish, ingredient amounts are not exact and vary depending on tastes.

A big jug of burgundy wine (or about 1-2 bottles per batch)

Bottle of brandy

Bottle of champagne (such as brut)

4 oranges

4 lemons

4 limes

2 apples

2 pears

(you can also add peaches)

To make a large pitcher of Sangria: Squeeze the juice from 2 oranges, 2 lemons, 2 limes, and set the juice aside.  Slice the remaining citrus fruits.  Cut the apple and pear into slices or chunks.  Place sliced oranges, lemons, limes, apple and pear into pitcher.  Add about ½ cup of brandy and the juice from oranges, lemons and limes to pitcher.  Stir.  Then add enough burgundy wine to almost fill pitcher (about ¾ full, leaving room to add champagne later).  Chill pitcher until ready to serve.  Just before serving, top off pitcher with champagne.  Pour into glasses with ice.  You can also top the glasses off with a little champagne too, and garnish with extra fruit slices.