6 cups assorted fruits (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into chunks
1/4 cup thinly sliced peeled fresh ginger
1 to 1 1/2 cups fresh basil or mint leaves
1/2 cup orange liqueur, such as Cointreau
1 bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio
3 tablespoons fresh lemon juice (from 1 lemon)
In a large bowl or pitcher, combine fruit, ginger, basil or mint, and orange liqueur. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add wine and lemon juice and stir to combine. Refrigerate 1 hour (or up to 1 day). To serve, fill eight glasses with ice and top with sangria.