Traditional Sangria - cooking recipe

Ingredients

3 oranges, sliced into thin rounds
2 lemons, sliced into thin rounds
1 lime, sliced into thin rounds
1 fresh peach, washed,pitted,and cut into thin slices
2 cups fresh raspberries
1 small pineapple, trim,cored,peeled,and sliced
1 bottle bonny doon raspberry framboise eau-de-vie
2 (750 ml) bottles terra blanca melbec wine or (750 ml) bottles similar fruity dry red wine
1/2 cup brandy
3 fluid ounces Cointreau liqueur
3 fluid ounces Grand Marnier
2 cups fresh orange juice
2 cups pineapple juice
unsweetened sparkling water
ice cube
mint sprig

Preparation

In a large pitcher add the fresh fruit and Bonny Doon Framboise.
Put a lid on the jar and shake it around to coat the fruit.
Add the wine, rum, Cointeau, Grand Marnier, orange juice, and pineapple juice.
Stir to combine and store covered for at least two to three days to allow flavors to combine.
Serve the Sangria over ice in large wine glasses.
Fill serving glass half full with ice.
Add enough sangria mixture to fill about 3/4 full.
Add a few slices of the marinated fruit along with some fresh berries.
Top with either club soda, 7-up, or sparkling water (depending on your preference).
Garnish each glass with a mint sprig and serve over and over and over.