Summer Sangria

Last night I was at Guestblogger Alita's house for a gathering amongst girlfriends and it was one of those perfect nights where we ate, drank, laughed hysterically and really enjoyed one another's company. Alita had a supremely delicious spread laid out when we arrived including: roasted red pepper and white bean dip, a cheese plate with my favorite mango stilton, fresh tomato crostinis, tortellinis with lemon creme fraiche dip, olives and the best sangria ever.

For nearly a decade, Alita and I have been making this sangria which originates from our good friend John. He served it at a birthday party for me many years ago and revealed that its goodness masks the fact that cheap red wine is the main ingredient. "Cheap" sort of insults this fantastic recipe so let's just say instead that the wine used is economically mindful.

Feel free to halve this recipe, or double it for an extra-large party, being careful of the fact that it goes down quick and the boozy fruit can sneak up on you in a major way. This sangria is easy, fruity, thirst-quenching and an essential summer party drink.

To serve a crowd:

• 1/2 gallon cheap red zinfandel
• 1/2 cup brandy
• 1/4 cup triple sec
• 1/2 quart orange juice
• 1/2 cup lemon juice
• 1/4 cup sugar
• 1/2 quart club soda
• 1 orange, thinly sliced
• 1 lime, thinly sliced
• 1 lemon, thinly sliced
• 1 pint strawberries, stemmed and sliced
• 10-12 ice cubes

Thoroughly chill all ingredients (preferably overnight). Combine wine, brandy & triple sec in a large punch bowl. In a separate bowl, stir the orange and lemon juice with the sugar until it's dissolved, then add the wine mixture and stir. Add the fruit and place in the refrigerator until ready to serve. Just prior to serving add the ice cubes and soda. Stir and serve immediately.