ICED & SPICED FRUITY GAR­DEN SANGRIA

Inside Out (Australia) - - Things We Love -

SERVES 8 PREPA­RA­TION TIME 10 min­utes (plus cool­ing time) COOK­ING TIME 20 min­utes

2 bot­tles red or rosé wine (not too heavy) 4 cin­na­mon sticks 2 vanilla pods, split 2 star anise 8 black pep­per­corns 4 car­damom ginger leaves or kaf­fir lime leaves 300g caster sugar 1 pun­net fresh rasp­ber­ries 1 pun­net straw­ber­ries, halved 4 nec­tarines, sliced 1 pun­net blue­ber­ries 2 lemons, thinly sliced 2 bunches fresh basil mint or gar­den mint, leaves picked 250ml real le­mon­ade

1. Com­bine the wine, cin­na­mon, vanilla, star anise, pep­per­corns, car­damom and sugar in a large pan over medium heat. Bring to the boil, stir­ring to dis­solve sugar. Sim­mer over low heat for 15-20 min­utes. Re­move from heat and set aside for 1 hour or un­til cool.

2. Strain mix­ture into a large jug over ice. Add fruit, mint and le­mon­ade. Stir and serve in tall glasses with more ice.

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