Pineapple Lemonade Spring Sangria Blanca

Pineapple Lemonade Spring Sangria Blanca 1 (large) bottle of Chardonnay 1 (12 ounce) can of frozen lemonade 1/2 cup of Light Rum 1/2 cup of Triple Sec 3/4 cup of simple syrup 1 large (approximately 20 ounce) can of pineapple chunks or tidbits, in juice 1 apple, unpeeled, cored, quartered and cut into chunks (I used a Gala) 1 orange, halved and sliced thin 1 lemon, halved and sliced thin 6 strawberries, sliced 1 can of lemon-lime soda (like 7-up, Sprite, Sierra Mist) Whole strawberries, or lemon or orange slices, for garnish, optional Maraschino cherries, for garnish, optional In a one gallon pitcher, combine the wine, lemonade, rum, Triple Sec and simple syrup. Stir well. Add the pineapple with the juice, apple chunks, orange and lemon slices, and sliced strawberries. Stir and refrigerate overnight or for several hours. Just before serving, add in the 7-up and stir. Fill individual glasses halfway with ice, scoop out some of the fruit, then add more ice. Pour the sangria in and top off with a garnish of a fresh strawberry or a fresh slice of lemon or orange. Toss a cherry or two on top and serve!