Is there a better time for sangria than a sticky, summer July night? This classic sangria recipe is refreshing, easy, and delicious. It should be made 12-24 hours in advance so that the fruit can soak up the liquor. We’re not sure what we like best about this delightful drink: the beverage itself or the drunken fruit. Either way, cheers!
Layer fruit at the bottom of a large pitcher. Add bottle of wine and Cointreau–gently stir not to disturb fruit. Cover and leave in fridge over night.
To serve: Place a handful of ice in four rocks glasses. Pour sangria into glasses and spoon fruit on the top leaving an inch of room between sangria and glass rim. Top with lemon lime soda. Makes 8 servings.