1 lemon
2 oranges
1/2 c. sugar
1 qt. chablis
1 c. sparkling mineral water
2 oz. triple sec
2 limes
1/2 c. water
Crushed ice

Cut a slice from each end of fruits to make them stand flat. Place fruit ends in small sauce pan with water and sugar. Bring to boil over medium heat, simmer undisturbed for 3 minutes to make simple syrup. Cool to room temperature, strain, squeezing juice from fruits ends. Discard fruit ends. Chill covered up to 1 week.

On day of serving, slice remaining fruit thinly, discard seeds. Chill, covered until ready to use - up to 8 hours.

To serve: Pour syrup into bowl or pitcher filled with ice. Add sliced fruit, wine, mineral water and triple sec. Serve immediately. Serves 6.