Summer Fruit Sangria

By beanie

Sangria

Ingredients

• 6 cups assorted fruit (mango, pineapple, cantaloupe, apricot), sliced or cut in chunks
• 1/4 cup thinly sliced peeled fresh ginger
• 1 to 1 1/2 cups fresh basil or mint leaves
• 1/2 cup orange liqueur, such as Cointreau
• 1 bottle crisp white wine

Preparation

Step 1

Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add 1 bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio, and 3 tablespoons fresh lemon juice (1 lemon) and stir to combine. Refrigerate 1 hour (or up to 1 day). Fill glasses with ice and top with sangria