• 1 bottle Moscato wine
• 1/2 cup lemon liqueur (I used Caravella)
• Zest of 2 lemons
• 1/4 cup granulated sugar
• 1/4 cup fresh lemon juice (from two lemons)
• 1 Granny Smith apple, cored, halved, and thinly sliced
• 1 Bartlett pear, cored, halved, and thinly sliced
• 1 can (12 ounces) seltzer

1. In a large pitcher, combine wine, lemon liqueur, lemon zest, and sugar.

2. Stir until sugar dissolves. Add lemon juice, apple slices, and pear slices and mix well.

3. Place pitcher in the refrigerator for 4 hours to chill and allow flavors to blend. Just before serving, top sangria off with seltzer.

* You can also strain sangria after chilling to remove lemon zest, if desired.