Sangrķa
This traditional Spanish drink goes well with spicy foods, is delicious in summer, and works well as a party punch bowl.
Yield 6 servings

1/2 cup water
1 cup sugar
1 cinnamon stick
2 to 3 cups mixed fruit, including any/all of the following: lemons, oranges, limes, apples, grapes, pineapple, cherries, pitted
1 cup orange juice
1 bottle red wine (cheap is fine)
1 oz brandy (optional)
1 oz orange liqueur like Triple Sec or Cointreau (optional)
ice

Boil water, sugar, and cinnamon over medium heat for 5 minutes, then allow to cool. Remove the cinnamon stick and scrape off excess syrup.

Cut the fruit into chunks, place in bowl, and cover with the sugary syrup. Chill for 2-3 hours.

Fill pitcher with ice, then add fruit, half of the syrup, orange juice, wine, and optional liquors.

Stir well and serve icy cold.

Notes: Note that the citrus fruits and apples do not necessarily have to be peeled.