Rosé Sangria

Alyson Stringer (originally from ?????????)
Yield: 12 servings

During a trip to Austin, one of my Clotiaux aunts asked about making sangria and I happened to stumble on this recipe shortly thereafter. (July 11, 2005)

2 bottles dry rosé wine
4 oz (1/2 cup) brandy
4 cups white grape juice
1/2 cantaloupe, cut into 1-inch cubes
2 apricots, cut into wedges
1 peach, cut into wedges
1 orange, cut into semicircle slices
1/2 pint golden or red raspberries
Sparkling water

Combine all of the ingredients, except the sparkling water, in large jar or pitcher (if using pitchers, you may need two, or store extra sangria in a container for refills). Let sit in the refrigerator for AT LEAST 2 hours. Pour or ladle into glasses filled with ice. Top off with a splash (an ounce or two) of sparkling water, if desired, and serve some of the fruit with each drink.
 

Note: If you use this to mix with margaritas, it will obviously make for more servings than just 12.