Shinsei Sangria lychee nuts

By blum099

Ingredients

• 3 pears, sliced
• 3 oranges, sliced
• 6 Granny Smith apples, sliced
• 24 canned lychees, drained
• 1 1/2 pineapples, peeled and cut into large chunks
• One 750-milliliter bottle vodka
• One 750-milliliter bottle Sauvignon Blanc or other dry, citrusy white wine
• One 750-milliliter bottle sake
• Ice

Preparation

Step 1

In airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours. Strain the mixture into a punch bowl, discarding all of the fruit except for 18 of the lychees. Add enough ice to chill the sangria to serving temperature. Serve in ice-filled white wine glasses and garnish with the reserved lychees.