This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.
- 1⁄3 cup honey
- 1 stick cinnamon
- 1⁄2 vanilla bean
- 1 1⁄2 cups sparkling blood-orange soda
- 4 cups rosé wine
- 1⁄2 cup brandy
- 3 cups roughly-chopped stone fruit, like plums and nectarines (apples and pears may be used as well)
- 1 cup halved grapes
- 1⁄2 cup blueberries
- 3 sprigs mint
- Boil honey, cinnamon, vanilla bean, and blood-orange soda in a 4-qt. saucepan; let cool. Stir in wine and brandy. In a pitcher, layer chopped fruit, grapes, blueberries, and mint. Strain wine mixture over fruit; chill at least 4 hours or up to overnight before serving.