Before I lose this I'll pass it on then I don't have to worry about it. This is the recipe I found on the Web.

Ingredients:

• 1.5 L red wine (Cabernet Sauvignon)
• 1 cup sugar
• 3-4 oz plain Brandy
• 1 lemon, large, sliced
• 1 orange, large, sliced
• 1 apple, large, cut into thin sections.

Mixing instructions:

Mix these altogether in a large container, stir, and let sit for 18-24 hours. Yes, I know that's a LONG time, but it's well worth the wait. A much more delightful sangria is produced when the fruit juice blends with the wine by osmosis than by stirring. (By the way, you should let it sit in the refrigerator during this long interim). When you are ready to drink it 18-24 hours later, stir it up again, and add sugar or brandy to taste, it should be fairly strong and fairly sweet, almost syrupy. Then, cut the mixture with some sort of bubbly water, orange or lemon flavoured if possibly, but plain bubbly water is fine, until it seems to have a thinner, more wine like consistency. Drink and enjoy.

Now, the recipe as I interpreted it for the Hash:

• About 5.5 L red wine (a 4L box + 2 bottles of a cheeky Chilean Cab. Sav.)
• a 13 oz bottle of Brandy + a healthy slug from a bottle of Brandy we have in the house
• 3 lemons
• 3 oranges
• 3 apples
• 3 limes
• 3 cups of sugar MAX (I used about 2 1/2 cups)
• 1 - 2L bottle of lemon/lime flavoured sparkling water
• about 3/4 of a bag of cube ice.

Combine all the ingredients less the sparkling water and ice and let it sit (mine sat for about 10 hours, not in the fridge, the carboy didn’t fit). We added the water and ice about an hour before setting the Hash on it so the ice could melt and add more liquid while cooling the whole thing down. In retrospect I should have cut the fruit slices in half to make them easier to eat!

Enjoy,
Suck No Evil