Summer Fruit Sangria












Summer Fruit Sangria

Serves 8

6 cups assorted fruits (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into 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, such as Sauvignon Blanc or Pinot Grigio

3 tablespoons fresh lemon juice (from 1 lemon)

In a large bowl or pitcher, combine fruit, ginger, basil or mint, and orange liqueur. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add wine and lemon juice and stir to combine. Refrigerate 1 hour. To serve, fill eight glasses with ice and top with sangria.