Serves 8
1 red apple, cored
1 pear, cored
1 orange, peeled and seeds removed
1 bottle (750 ml) Rioja wine
½ cup (125 ml) brandy
½ cup (125 ml) orange liqueur
2 cups (500 ml) orange juice, freshly squeezed and strained
½ cup (125 ml) fresh lemon juice, strained
ice cubes
2 cups (500 ml) plain soda water


  1. Chop fruit into bite-sized pieces and place in a three-quart (3 L), non-reactive pitcher. Add all the liquid except for soda water. Stir well, cover and refrigerate overnight so the flavours have a chance to marry*. When ready to serve, pour into large wine glasses, filling each about halfway with liquid and fruit. Then add ice and top with soda.
  2. Sangria should sit overnight or for at least six hours to infuse flavours.
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