Senora Lopez's Sangria
I got this recipe from my spanish teacher, who was from bogota, in the early 1970s. because of the long chilling time, the fruit gets kind of funny-looking, but it's wonderful to eat when the sangria is gone! i'm guessing at the number of servings. prep time does not include chilling time.
Steps
Combine wine , sugar , and fruit in a large punch bowl.
Cover and refrigerate at least 8 hours , or overnight.
Just before serving add peach brandy and sparkling water.
Ingredients
dry red wine, sugar, oranges, lime, peach slices, peach brandy, sparkling water
