Make-Ahead Summertime Fruit Sangria
Sarah Carey makes a refreshing Summer Fruit Sangria with mango, pineapple, and cantaloupe in this Everyday Food video. This is the perfect make-ahead cocktail to take to the beach or to serve at your next outdoor party, enjoy!
6 cups assorted fruits (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into chunks
¼ cup thinly sliced peeled fresh ginger
1 to 1 ½ cups fresh basil or mint leaves
½ 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)
Ice
See More: Quick, One-Pot Meal Ideas To Feed the Whole Family
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 (or up to 1 day). To serve, fill eight glasses with ice and top with sangria.
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