Sangrias (from Martha Stewart Living.com)

During the sultry August of 1964, many Americans sampled this Spanish drink for the first time at the New York World’s Fair. Sangria, a mixture of chilled wine and fruit, was an instant hit. Today, its popularity continues. Part of sangria’s appeal is the creative combinations it inspires. Try these recipes, but feel free to experiment—then pour yourself a glass. Serve with an array of Spanish foods from our Recipe Finder.
Red-Wine Sangria Makes about 2 quartsIn a pitcher, combine 1 cup seedless red or black grapes, 1 each sliced and seeded lemon and orange, and 2 apples, red and green, cored and cut into 1/2-inch wedges. Sprinkle with 1 tablespoon superfine sugar, and stir to combine. Add 3 tablespoons each Grand Marnier and brandy, and 2 cinnamon sticks; let sit at least 1 hour. Stir in 1 750-ml bottle chilled dry red wine and 1 cup orange juice. Add more sugar, if desired. Discard cinnamon sticks; serve chilled.
Prosecco Sangria Makes about 2 quartsIn a pitcher, combine 1 peach, 1 nectarine, and 3 apricots, all pitted and cut into wedges. Stir in 5 ounces peach brandy; let sit at least 1 hour. Stir in 1 750-ml bottle chilled Prosecco (Italian sparkling wine) and 1 cup peach nectar. Add superfine sugar, if desired. Serve chilled.You’ll find more recipes for delicious sangrias in the August issue of “Martha Stewart Living.”