Summer Fruit Sangria


  • 6 cups assorted fruit such as mango, pineapple and apricot, cut into chunks
  • 1-1 ½ cups fresh basil or mint leaves
  • ¼ cup thinly sliced and peeled fresh ginger
  • ½ cup orange liqueur
  • 1 bottle white wine such as Sauvignon Blanc or Pinot Grigio
  • 3 tablespoons fresh lemon juice
  • ice


– 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 the 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 glasses with ice and top with sangria

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