Orange and pome­gran­ate san­gria

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 6 PREP TIME 10 MIN­UTES (+ REFRIGERATION TIME)

You will need to start this recipe about 12 hours ahead. 3 or­anges 10 whole cloves ¼ cup (55g) caster sugar 2 ta­ble­spoons lemon juice ¾ cup (180ml) pome­gran­ate juice ¼ cup (60ml) white rum 2 cups (500ml) white wine ice cubes, to serve

1 Re­move rind from one orange in a long strip with a veg­etable peeler, avoid­ing the white pith; stud cloves along rind, place in a large jug. Peel re­main­ing or­anges thickly; slice thinly. Add the orange slices, sugar, lemon juice, pome­gran­ate juice and rum to the jug. Cover; re­frig­er­ate overnight. 2 Stir the wine into the jug; top up with ice.

Not suit­able to freeze.

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