Sangria

A co-worker shared this recipe with me. I haven't made it for a while, but today's summer weather reminded me of how good it would be today. But plan ahead: this recipe takes at least five days to prepare. Tip: This recipe is easily doubled for a party. (The photo is from REZipes.com where you'll find other variations.)

2 oranges, peeled
2 pears
2 apples
4 cinnamon sticks
two to three 1.5 liter bottles of red wine
ice
1 two-liter bottle of lemon/lime soda (optional)

Five days ahead: Chop up fruit into bite-sized pieces and place with cinnamon sticks in a large gallon-size container with lid. Pour in one bottle of wine and mix. Cover and let sit in refrigerator overnight. The next day, add the other bottle of wine and let sit overnight. The third day, top off with a third bottle of wine, if there's room. Mix well, cover and return to refrigerator overnight. On fourth day, stir contents again; cover and replace. The sangria will be ready to serve on the fifth day, but could be held for probably up to another week (depending on the wine). Serve over ice or, optionally, pour into punch bowl with ice and lemon/lime soda.