Shinsei Sangria

1. 1

   In an airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours.

2. 2

   Strain the mixture into a punch bowl, discarding all of the fruit except for 18 of the lychees.

3. 3

   Add enough ice to chill the sangria to serving temperature.

4. 4

   Serve in ice-filled white wine glasses and garnish with the reserved lychees.

No additional tips available.