1 pink lady apple
1 large persimmon
1 pear 2cm ginger, peeled and chopped into rough pieces
a pinch of ground cinnamon
2 cinnamon sticks
1T dried cloves
¼ cup honey
1 750ml bottle of robust red wine
170ml cup Cointreau
fresh mint leaves
350ml natural ginger ale
Slice the fresh fruit width wise very thinly and combine with the ginger, ground cinnamon, cinnamon sticks and cloves in a large jug.
Warm the honey slightly and add to the fruit. Pour the wine and Cointreau into the jug and give it a good swirl. Allow to infuse at room temperature for about an hour, then refrigerate to chill.
To serve, fill the jug with ice. Put a few mint leaves in each glass and fill three quarters full with the sangria. Top up with ginger ale. Makes one large jug.
Originally published in HL October 2012.