The Australian Women's Weekly

Rosé sangria

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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.

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