Toss ½ chopped apple, pear and plum into a pitcher or resealable container. Pour in a 375 mL bottle of red wine. Cover and let those flavours infuse overnight in the fridge.
The fruit-infused wine mixture will keep well in the fridge for a few days. Just before serving, stir in ½ 355 mL can of carbonated or sparkling water.
Then, add ¼ cup whisky or vodka, 2 tbsp freshly squeezed orange juice, and 1 oz simple syrup (optional) to wine mixture.
Before serving, ladle sangria, including fruit, into an ice-filled rocks glass. This recipe makes 2½ cups for 4 to 6 servings. Sangria will keep well, covered and refrigerated for up to 4 days.
A rosemary garnish is an excellent addition to a cocktail, especially when you use a sprig to create smoky flavour in the glass.
Use a culinary torch or barbecue lighter to singe the tip of a fresh rosemary sprig until it smokes very slightly.
Place it tip down in a heatproof glass just before adding your cocktail.