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If you like the idea of serving something less alcoholic than wine at your Purim seudah but still want to maintain that Purim feeling, try sangria.

Sangria is a wine punch invented in Spain. It usually consists of wine, chopped fruit, sugar or sweet soda, and a small amount of added liqueur. Chopped fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and mango. It may even include honey, sugar, fruit syrup or orange juice. Instead of liqueur, some recipes use other liquids such as seltzer, Sprite or lemon soda.

Just Peachy Sangria

1 750-ml bottle semi-dry white wine like white Riesling or Chardonnay

1/4 cup peach or apricot liqueur

1/2 cup sugar

2 peaches, cubed

1 navel orange, peeled and sliced

1 mango, peeled and cubed

1 liter ginger ale

Bring wine, liqueur and sugar to a boil in a large saucepan. Cook just until sugar dissolves. Turn off flame. Add all fruit and allow to infuse at least 1 hour. Pour into a large pitcher and chill 4 to 6 hours or overnight. Add ginger ale just before serving.

Pineapple Lemonade Sangria

This lemon-flavored sangria is a family favorite!

1 cup water

1/2 cup sugar

1 750-ml bottle Chardonnay wine

1 (12-ounce) can frozen lemonade

1/2 cup Triple Sec (orange flavored liqueur)

1 (20-ounce) can of pineapple chunks or tidbits, in juice

1 apple, cut into chunks

1 orange, sliced thin

1 lemon, sliced thin

6 strawberries, sliced, fresh or frozen

1 (12-ounce) can lemon-lime soda

Whole strawberries, or lemon or orange slices, for garnish (optional)

In a small saucepan over medium heat, bring the water and sugar to a simmer and stir until sugar is completely dissolved to create simple syrup.

In a large pitcher, combine the wine, lemonade, Triple Sec and simple syrup. Stir well. Add the pineapple with the juice, apple chunks, orange and lemon slices, and sliced strawberries. Stir and refrigerate overnight.

When ready to serve, stir in lemon-lime soda.

Traditional Red Sangria

1/2 apple, cored, skin on, chopped into small pieces

1/2 orange, sliced into small pieces, large seeds removed (plus more for garnish)

3/4 tablespoon brown sugar

3/4 cup orange juice, plus more to taste

1/3 cup brandy or more to taste (Slivovitz)

1 750-ml bottle dry red wine — Cabernet or Merlot

Ice to chill

Add apples, oranges and sugar to a large pitcher and smash slightly with a wooden spoon.

Add orange juice and brandy and smash again to combine for 30 seconds.

Add red wine and stir to incorporate, then taste and adjust flavor as needed. Add ice and stir once more to chill.

Store leftovers covered in the refrigerator for up to 48 hours, though it’s best when fresh.

Red Lemon Sangria

2 cups classic red wine

2 cups club soda or seltzer

1/4 cup fresh lime juice

1/4 cup fresh lemon juice

1/2 cup sugar or sugar substitute (xylitol is recommended)

1 lemon, sliced into circles

1 lime, sliced into circles

1/4 cup cranberry juice or cranberry juice cocktail

Mix all ingredients together in a punch bowl. Refrigerate until ready to serve. To serve, pour into glasses over ice.

Rainbow Sangria

3 cups blueberries

6 kiwis, peeled and sliced

2 cups diced pineapple

2 cups diced mango

3 small cans mandarin oranges, drained

2 cups halved strawberries, fresh or frozen

1 1/2 bottles white wine

1/2 cup Triple Sec liqueur

Juice of 3 limes

1/4 cup sugar

In a large glass pitcher, layer blueberries, kiwis, pineapple, mango, oranges and strawberries.

In a separate bowl, stir together white wine, Triple Sec, lime juice and sugar until combined.

Pour liquid into pitcher and let it rest to absorb flavor. Serve over ice.\

Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.