Ray's Sangria (Sangria Fantastica)

Hot summer days are perfect for sitting back and enjoying a few glasses of chilled sangria. This recipe has been tried and tested many times and has become one of the most requested drinks here. The 'syrup' can be kept refridgerated for a month (more if stored in a sterile bottle) and mixed (cut) as needed.

Ingredients:
1 or 2 bottles (or a magnum) of red wine
1 Cup Peach Schnapps
1 Cup Gin
1/2 Cup Cointreau
1/2 Cup Bundaberg Rum
1 1/2 Cup White Sugar
2 1/2 Cup Orange Juice
1/2 Cup Lime Juice
1/2 Cup Lemon Juice
1 Cup Finely chopped Fresh Mint
Chopped fruit
eg Oranges (with peel), Apples (skin on), Peaches, Strawberries (essentially any fruit which will impart flavour as well as absorb the syrup).

Ice
Lemonade
Orange Juice
Soda Water

Method:
Add sugar and liquid ingredients ensuring sugar is completely dissolved. The syrup should be somewhat viscous and almost sickly sweet to taste (go on - try it).
Add fruit and chill for 12-24Hrs allowing fruit to absorb syrup through osmosis.

Serve:
In a jug (or punch bowl) add a measure of the syrup (with fruit) and add equal measures of Lemonade, Orange Juice and Soda water.
Stir well.
The liquid should now be reconstituted to a wine-like consistency. Add plenty of ice and serve in glasses.

Note:
Any unused 'syrup' should be kept refridgerated.