Strawberry-Peach Sangria

Step 1

Freeze the strawberries in a zipper-lock bag at least 1 day in advance of making the sangria.

Step 2

Use a 12-cup muffin pan to make large ice cubes. Place a sprig of fresh mint in 6 of the muffin slots, then fill those slots ¾ full of water. Freeze until firm, about 5 hours. To remove the cubes, set the bottom of the muffin pan in a sink with just a little hot water.

Step 3

Combine the peaches, orange, blueberries and blackberries in a large punch bowl.

Step 4

Pour the wine, Curaçao and lemonade over the fruit in the bowl, and stir gently to combine. Place the punch in the refrigerator, and let sit for at least 2 hours or up to overnight.

Step 5

When ready to serve, add the sparkling water to the bowl, and stir gently again. Add the frozen strawberries and the mint ice cubes.