Zinfandel Sangria With Brandy And Orange - cooking recipe

Ingredients

2 1/4 cups water
2 1/4 cups sugar
6 (750 ml) bottles zinfandel
2 1/4 cups brandy
1 1/2 cups triple sec
1 1/2 cups orange juice
6 apples, cored and thinly sliced
4 nectarines, pitted, thinly sliced (or peaches)
4 lemons, cut into thin rounds

Preparation

Stir water and sugar together in medium saucepan over medium high heat until sugar dissolves to make simple syrup. Cool.
Combine Zinfandel, brandy, triple sec, orange juice and 3 cups of cooled simple syrup in very large container.
Add apples, nectarines, and lemons.
Refrigerate sangria until cold, at least 3 hours and up to 1 day. Ladle sangria and fruit into pitchers. Serve over ice.