BERRY PEACH SANGRIA

BERRY PEACH SANGRIA

750 milliliters dry red table wine, such as a Burgundy (about 3 cups)
1/2 cup orange juice, or juice of 2 large oranges
1/3 cup lemon juice, or juice of one large lemon
1/3 cup sugar
3 tablespoons brandy (optional)
1 cup raspberries, blackberries, fresh or frozen
2 peaches, quartered and sliced
12 ounces club soda
OR
12 ounces sparking mineral water (1 1/2 cups)
Ice

In a punch bowl or 2 1/2 quart pitcher, stir together first 5 ingredients. When sugar is dissolved, add berries and refrigerate 2-3 hours to allow flavors to mingle. About 1 hour before serving, add peaches. Add soda/mineral water to sangría just before serving. Pour into glasses filled with ice. Garnish with berries and fruit slices.

4-6 Servings