LEMON-LIME MARGARITA SANGRIA

Steps:

• Slice oranges, lemons, and limes. Reserve six slices of each, place in a zipper bag, and refrigerate (you'll add these to the sangria before serving).
• Add remaining slices to a large pitcher. Using a muddler or a hefty wooden spoon, mash the fruit until juicy. Pour in the wine, tequila, and Cointreau. Stir. Drizzle in the honey.
• Cover and refrigerate for 4-6 hours.
• Remove muddled citrus with tongs, or, if you prefer a pulp-free margarita sangria, pour the mixture through a strainer and return it to the pitcher. Stir. Taste and add additional honey if desired. Drop in reserved fruit slices.
• Divide sangria and fruit between six glasses and top each with 1/3 cup lemon-lime soda. Serve.