MELON AND LIMONCELLO SANGRIA

By stevek980

Ingredients

• see below

Preparation

Step 1

In a pitcher combine 3/4 c chilled limoncello and 8-10 mint leaves. Bruise the mint. Add 1 c cantaloupe and honeydew cubes. Lightly press the melons as stir. Add 1 750 ml bottle chilled pinot grigio. Cover and chill at least and hour or overnight. Serve in glasses filled with ice and make sure to scoop in some of the melon. Garnish with mint sprigs.