Sangria with fruit
Instructions:
- Squeeze the oranges.
- Strain the juice through a fine-mesh strainer.
- Add the red wine.
- Add the sugar.
- Now add the Cointreau.
- Stir in the cinnamon.
- Finely grate in the lemon zest. Let steep while you prepare the fruit.
- Cut the top and bottom from the grapefruit and oranges, then remove the pith and skin.
- Remove the flesh from each segment, holding the fruit over a small bowl to catch any juices.
- Peel and core the apples and cut into 1⁄2-inch wedges.
- Peel and core the pears and cut into 1⁄2-inch wedges.
- Peel and halve the peach, remove the pit, then cut the flesh into 1⁄2-inch wedges.
- Add the fruit to the sangria and let marinate for 1 hour.
- Scoop out the fruit and place in a bowl with a few mint leaves. Pour the sangria on top.