Celebrate the Fourth of July with a festive sangria you can mix at home in your own kitchen. Best served with hot dog in hand and under a glittering display of fireworks after dark.

2 (750 ml) bottles dry rosé
1/3 cup brandy
1/4 cup Chambord
3-4 tablespoons agave nectar
1 1/2 cups sliced strawberries
6 ounces raspberries
6 ounces blackberries
Sparkling water to top off each drink before serving

Mix the rosé, Chambord, brandy and agave together in a pitcher, then add the fruit.
Refrigerate at least 1 hour and up to 1 day. Top off each glass with sparkling water before serving.