Rosé sangria
SERVES 8 (MAKES 1.75 LITRES/7 CUPS) PREP TIME 10 MINUTES (+ REFRIGERATION TIME) Combine 750ml bottle chilled rosé wine, ¼ cup brandy and 2 tablespoons each raspberry liqueur and caster sugar in a large jug; stir until sugar dissolves. Add 250g each raspberries and quartered strawberries. Cover; refrigerate 1 hour. Add 2 cups chilled soda water and mint leaves.