Sangria is a great summer drink, for a few or for a crowd, on the deck or at a picnic. If you’re taking sangria on the road, add the sparkling water and fruit at the last minute, and don’t forget the ice.

This recipe is from “Cooking Light Complete Cookbook.” What’s a recipe for sangria doing in a light cookbook? Think about it — red wine has health benefits (in moderation, of course), and in sangria, it’s diluted by juice and the sparkling water. Meanwhile, the fruit sneaks in nutrients even as it adds flavor.

Speaking of fruit, you can add almost anything that is fresh and appealing. Peach slices would be nice, for example, and so would green grapes.

EASY SANGRIA

Yield: 8 (3/4-cup) servings

1 (1.5-liter) bottle dry red wine, divided

2 tablespoons brandy

2 tablespoons Triple Sec (orange-flavored liqueur)

1/3 cup sugar

2/3 cup fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

5 whole cloves

3 whole allspice

1 (3-inch) cinnamon stick

2 cups sparkling water, chilled

8 orange wedges

5 lemon slices

5 lime slices

Combine 1 cup wine, brandy, Triple Sec and sugar, stirring well to dissolve sugar. Stir in remaining wine, juices and spices. Chill at least 2 hours.

Strain mixture into a pitcher; discard solids. Just before serving, stir in sparkling water and fruit.

Per serving: 199 calories; trace fat; 0.5g protein; 16g carbohydrates; trace fiber; 10mg sodium; 18mg calcium.