Tropical Fruit Wine Cooler
Halve the passion fruits and scrape out the flesh with a sharp spoon. Mix with the lemon juice, brandy, rum, maracuja syrup and sugar. Wash the carambolas and slice thinly. Reserve 4 slices to garnish. Remove the calyxes from the physalis and pull off the stalks. Cut the kiwi fruits and pitahayas in half lengthwise and cut out small balls using a melon baller. Add all the prepared fruit to the passion fruit mixture, cover and chill.
To serve, spoon the fruit mixture into tall glasses and fill up with cold champagne. Wash the lime in hot water, dab dry and make spirals of peel using a vegetable peeler. Garnish the champagne sangria with lime peel, the reserved carambola slices and mint leaves.