Olé!

For our Easter dinner yesterday, I served my favorite spring/summertime beverage. So light and refreshing.

Linda’s Rojo Sangria

1 cup brandy
1/2 cup Grand Marnier or triple sec
1/2 cup fresh-squeezed orange juice
1 1/2 cups pomegranate juice
1 1/2 cups apple juice
1 1/2 cups papaya or mango nectar
Fresh fruit; such as pineapple chunks, citrus slices, sliced strawberries, and melon cubes or balls
2 bottles of your favorite chilled red wine

Mix brandy, Grand Marnier, orange juice, pomegranate juice, apple juice, and papaya nectar in a large container.  Add about half the fruit and lightly smash the fruit to release its juices.  Add the remaining fruit and refrigerate for at least 4 hours for flavors to blend.

When ready to serve, add the wine and pour it into ice-filled glasses to serve.

About 12- 15 servings