Sheila’s Perfect Sangria


2 navel oranges, thinly sliced
2 lemons, thinly sliced
2 limes, thinly sliced
1 pear, cored and chopped
1 kiwi, peeled and sliced
1 cup fresh strawberries, sliced
1 (20 ounce) can pineapple chunks in juice
1/2 cup white sugar
1/2 cup Cointreau or other orange liqueur
1 cup white rum
1/3 cup coconut-flavored rum
2 cups orange juice
2 (750 milliliter) bottles dry red wine, chilled
1/2 (12 fluid ounce) can frozen pink lemonade concentrate, thawed
1/4 cup lemon juice
2 tablespoons lime juice
1 cup lemon-lime soda, chilled


Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.

Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.

Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.