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
2 cups (500 ml) plain soda water
- 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.
- Sangria should sit overnight or for at least six hours to infuse flavours.