So peaches are still around and still luscious. The NJ blueberries are still delightfully plump (kinda like me?). And someone gave us some REALLY juicy cherries. So I threw together another summery sangria. I am REALLY sold on the spice-in-simple-syrup as a way to flavor sangria. Wait until winter, when I amp up the spice level in red wine with winter fruit!

Berrylicious Sangria
Serves 4

2 – 4 tablespoons sugar
1/3 cup boiling water
1 cinnamon stick
1 star anise
3 cloves
1 ripe yet firm peach, peel left on
1/2 cup fresh blueberries
1/2 cup fresh sweet cherries, cut in half and pitted
1/2 cup blackberry brandy
1 750 ml bottle dry prosecco, chilled

Dissolve the sugar in the boiling water (I used my trusty 2 cup Pyrex measuring cup). Add the cinnamon stick, star anise, and cloves and let set on the counter to infuse. Meanwhile, thinly slice the peach and put those, the blueberries, and the cherries in the pitcher. Pour the brandy over the fruit and stir. Remove the cloves and then pour the cooled spiced sugar syrup over the fruit and stir (I like to leave the cinnamon stick and star anise in to continue infusing). Refrigerate, ideally for several hours. Just before serving, add the chilled wine and stir. Serve over ice. Garnish with a peach slice.