White Sangria

I found this recipe on FineLiving.com (credited to Tony Abou-Ganim). It looked great and I intend to try it. I decided to post it on Zaar so that I can "cookbook" it, and to add to the Zaar collection. If you try it before I do, let me know what you think. I got interested in Sangria after making Bev's Sangria. Try it, you wont be disappointed.

• Ready In: 15 mins
• Serves: 15
• Yields: 15 cups

Ingredients

• 2 (750 ml) bottles  pinot grigio wine
• 8  ounces calvados
• 8  ounces Cointreau liqueur
• 8  ounces  simple syrup
• 12  ounces  freshly-squeezed  orange juice
• 12  ounces fresh lemon juice
• 12  ounces  fresh-pressed  apple juice, Granny Smith
• 3 -4  lemons, cut into thin quarters
• 12  strawberries, sliced
• 2  apples, sliced
• 2  bartlet pears, sliced
• 3 -4  small oranges, cut into thin quarters
•  carbonated lemon-lime beverage, as needed

Directions

1. Place above ingredients (excluding 7-UP) into a large glass container, cover and refrigerate overnight.
2. When ready to serve, pour into an ice-filled pitcher until 2/3 full.
3. Add freshly-sliced fruits and top with 7-UP, stir gently to mix.
4. Serve in fruit filled-wine glasses.
5. Have fun and experiment with different fresh seasonal fruits and juices.
6. Sangria always tastes better after it sits for 24-36 hours.