Rosé sangria

MAKES 1.75 LITRES PREP TIME 10 MINUTES (+ REFRIGERATION TIME)

Combine 750ml chilled rosé, 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 for 1 hour. Add 2 cups chilled soda water and fresh mint leaves.