Makes 6-8 servings
1 (750-ml) bottle white zinfandel
1 (750-ml) bottle cava or any inexpensive sparkling wine
8 ounces simple syrup, homemade or store-bought
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1/2 pineapple, peeled, cored, and sliced into pieces about 1 inch x 3 inch
1/2 cantaloupe, peeled, seeded, and sliced into pieces about 1 inch x 3 inch
1/3 honeydew, peeled, seeded, and sliced into pieces about 1 inch x 3 inch
1 peach, sliced into wedges
1 mango, peeled, seeded, and cut into large pieces
10 strawberries, cut in half
1/3 cup blueberries
1/3 cup raspberries
1/3 cup blackberries
1/2 cup green seedless grapes, cut in half
1 bunch fresh mint
6 ounces peach brandy
4 ounces triple sec
1/2 cup sugar
1/2 cup water
To prepare for the sangria, refrigerate the wines.
To prepare the simple syrup, mix together the sugar and water in a small saucepan. Heat just until the sugar is dissolved.
To prepare the entire sangria, heat the grill to medium-high heat and quickly grill the lemon, orange, lime, pineapple, cantaloupe, honeydew, peach, and mango.
Cook only long enough to make grill marks on the fruit-this will add a hint of carmelization to the fruit flavor.
After grilling, cut the pineapple, cantaloupe, honeydew, and mango into 1″ cubes. Put these cubes, and all of the other fruit, in a large mixing bowl and gently combine.
Remove about 12 leaves from the mint and add to the fruit. In a large pitcher, pour in the white zinfandel, brandy, triple sec and simple syrup, then stir. Begin adding the fruit to the wine mixture until incorporated.
Chill for 1 to 2 hours.
When ready to serve, pour the sparkling wine into the pitcher and stir gently. With a slotted spoon, place a small amount of the fruit in each wine glass, garnish with a sprig of mint, and pour in the sangria.