For the champagne sangria, soak the gelatin in cold water, squeeze well and dissolve. Mix with champagne, Cointreau, Bacardi, liqueur sugar and cognac and chill for 10 minutes.
Peel, wash and, if necessary, chop the fruits or berries, depending on the variety, arrange them in deep plates or bowls, pour the slightly gelling sangria over them and chill. Before serving, keep the champagne sangria in the refrigerator for at least 20 minutes.
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