Sangria

• 1 orange, quartered, each quarter thinly sliced crossways
• 1 granny smith apple, cored, quartered, each quarter thinly sliced crossways
• 3/4 cup Cointreau
• 1/4 cup caster sugar
• 1.5 liter sparkling Shiraz, chilled
• 2 cups chilled lemonade
• 1 cup ice cubes, to serve

Place the orange, apple, Cointreau and sugar in a large bowl, cover with plastic wrap and place in the refrigerator for 30 minutes to chill and allow the flavors to develop. Add the sparkling Shiraz, lemonade and ice cubes to the fruit mixture. Transfer the sangria to a jug. Pour among 8 serving glasses and serve immediately.