Stone Fruit Zurra - cooking recipe

Ingredients

2 peaches, pitted and sliced
2 nectarines, pitted and sliced
1 cup dried apricot
2 tablespoons lemon zest
1 teaspoon cinnamon
2 ounces apricot brandy
1 (750 ml) bottle red wine, chilled
12 ounces club soda, chilled
3 cups ice cubes

Preparation

In a large glass pitcher, mix together the peach, nectarine and apricot slices, lemon zest, and cinnamon.
Add the apricot brandy and stir to combine.
Slowly pour in the wine and stir to combine.
Refrigerate for at least 2 hours or as long as overnight.
When ready to serve, add the club soda and stir gently.
Fill glasses with ice and slowly pour sangria over the ice, allowing the fruit to fall into the glasses.