Spring, summer and Cinco de Mayo Fiesta just demand Sangria. This is the best and prettiest Sangria I have ever had. This recipe comes from someone we all know and love, Ree Drummond - The Pioneer Woman Cooks. If you don't own this book, stop right here and go get one.

As Ree tells us, "Feel free to make your sangria all your own: use all white wine, half white, half blush, or all red.  Add in flavored liquor, too. There are no rules! Just maintain some combination of wine and fruit and you're good to go."

I followed her recipe and I wouldn't change one thing, except the way she dissolves the sugar, which I have.

3 Liters
print recipe

1 cup water
1 cup sugar
2 Granny Smith Apples, cored, cut into cubes
1 cup green seedless grapes
1 cup seedless red grapes
2 cups pineapple chunks
1 small unpeeled orange, thinly sliced
2 unpeeled lemons, thinly sliced
2 unpeeled limes, thinly sliced
1.5 liter red wine (such as Cabernet Sauvigon, Merlot, or Pinot Noir), chilled
1.5 liter dry white wine (such as Chardonnay, Sauvignon Blanc, or Pinot Grigio), chilled
1 cup orange-flavored rum
1 cup orange-flavored vodka

In a small saucepan add sugar and water, simmer for 4-5 minutes until sugar dissolves.  Place in refrigerator to cool while you prepare the fruit.

l.  Chop all the fruit.  Place in a large container, I mean large.
2.  Pour in all the liquids.
3.  Add in the sugar/ water mixture.
4.  Stir well, then cover and refrigerate for several hours, giving the fruit and liquids time to meld.
5.  Serve in glasses over ice, and have tongs nearby for guests to help themselves to the delicious fruit.

Let me know if this is not the best sangria you have ever had.  Share your sangria recipe with us.