Tabla’s Tart and Fruity Sangria

Consider some rosy rhubarb and grapes for this summer cooler. From “The Best Sangria Recipes, Indian Summer.”

• 1 bottle (750 ml) dry red wine
• 1/2 cup pineapple juice
• 1/2 cup fresh orange juice
• 1/3 cup dry white wine
• 1/4 cup gin
• 1/4 cup light rum
• 1/4 cup Cointreau or Triple Sec
• 1/4 cup brandy
• 2 tablespoons superfine sugar
• 2 cups assorted sliced fresh fruit, such as apples, oranges, plums, pineapple and grapes, and rhubarb

Combine all of the ingredients in a pitcher. Refrigerate for at least 1 day and for up to 2 days. Serve in tall glasses over ice. Makes 2 quarts or 8 servings.

Per serving (per cup): 201 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 18 g carbohydrates; 0 mg cholesterol; 6 sodium; 1 g protein; 1 g fiber.