Summer Sangria

Sangria is usually made with a mixture of red wine, brandy and orange and lemon slices. It's a great idea to take advantage of summer's ripe fruits and add fresh peaches and strawberries to the mix.

• 1 cup sugar
• 1/2 cup water
• Zest of 1 orange
• Zest of 1 lemon
• 1 cinnamon stick
• 1 750 ml bottle full-bodied red wine, such as Côtes du Rhône
• 1 ounce brandy
• 1/2 orange, thinly sliced
• 1/2 lemon, thinly sliced 1 peach, peeled, pitted and thinly sliced (optional)
• 8 fresh strawberries, halved (optional)

To make the syrup, mix together the sugar, water, orange zest and lemon zest in a saucepan and bring it to a boil over high heat. Reduce the heat, add the cinnamon stick, and simmer, stirring with a wooden spoon, for about 5 minutes, until the sugar dissolves. Strain into a glass jar with a lid or similar container. Discard the cinnamon stick. Cool, cover and refrigerate.

Pour the wine, brandy and 1/2 cup of the syrup into a pitcher and reserve the remaining syrup for later batches of sangria. Add the orange and lemon slices and the peaches and strawberries, if using, and stir. Refrigerate for 2 to 3 hours before serving. Pour over ice in a large goblet or tall glass.