Recipe: Summer Sangria

Summer Sangria

1/2 cup (125 mL)	Granulated sugar
1/2 cup (125 mL)	Orange liqueur
1/2 cup (125 mL)	Brandy
2	Bottles (each 750 mL) dry white wine
1	Bottle (750 mL) soda water, chilled
	Honeydew melon and cantaloupe balls
	Lemon, lime and orange slices
	Whole strawberries
	Ice cubes

In large pitcher, combine sugar, orange liqueur, brandy and wine; cover and refrigerate for 1 to 2 hours or until chilled. Just before serving, stir in soda water to taste; add melon and cantaloupe balls, lemon, lime and orange slices, strawberries and ice cubes. Makes about 12 servings.

Slow-Brewed Raspberry Iced Tea

6 cups	Cold water	1.5 Liter
12	Tea bags	12
Half	Can (12oz/341 mL) frozen raspberry concentrate, thawed	Half
2 cups	Ice cubes	500 mL
1/4 cup	Fresh mint sprigs	50 mL

In large pitcher, pour water over tea bags; let stand for at least 6 hours or for up to 12 hours. Discard tea bags. Stir in raspberry concentrate and ice. Garnish with mint sprigs. Makes 8 servings.