1 fresh pineapple
½ cup raw turbinado cane sugar
½ cup water
1 750-milliliter bottle dry red or white wine chilled
1 bottle Sprite
1-2 cups brandy (depending on taste)
Cut one lemon and one orange into wedges. Placed half of the wedges from the lemon and orange in a sauce pan; set aside remaining slices. Cut remaining fruit in wedges, slices or cubes for inclusion in the final mixture.
For syrup, add the sugar and ½ cup water to the saucepan. Add one to two strawberries and slices from a peach. Bring to boiling. Stirring till sugar dissolves. Remove from heat; cool for 30 minutes (or until fruit is cool enough to handle). Squeeze juice from cooked fruit into the syrup. Discard cooked fruit. Strain syrup mixture to remove seeds if desired. Pulp is okay.
In a pitcher or large jar combine remaining fruit slices, syrup, wine, sprite and brandy. Squeeze some of the citric fruit to release fruit flavor. Chill for at least 2-3 hours. Serve over Sonic ice.