Sangria is always a crowd pleaser, and this bright, fruity version from Chef Lynn Crawford is no exception.
1 750 ml bottle of dry red wine, such as Chianti
2 ounces Brandy
2 ounces orange liquor, such as Cointreau
¼ cup honey
1 cup thinly sliced strawberries
1 cup cantaloupe, diced into small cubes
1 lemon, thinly sliced
In a large pitcher, stir the wine, brandy, orange liquor and honey until well mixed. Add the fruit then refrigerate for at least 1 hour. Serve in a glass filled with ice, garnish with the fruit and a few mint leaves.