From the menu...
We contact restaurants and cafes on your behalf to get the inside word on a recipe. Zoe Brightwell would like to make rose sangria.
Zoe Brightwell from Christchurch is a fan of sangria. One of her favourite variations is the rose sangria from Mexico.
‘‘I love how fruity, refreshing and delicious it is. I would like the recipe so I can make a carafe to impress my friends,’’ Brightwell says.
We contacted the restaurant, which happily shared the recipe.
Rose sangria
Makes one litre 500ml of your favourite rose red apple, sliced orange, sliced
3 lemon wheels
peach, sliced
8 frozen strawberries 20ml rosewater
80ml apple juice
80ml cranberry juice 50ml lime juice
8 mint leaves
8 basil leaves
Ice to half fill the carafe
In a one-litre carafe combine the rose, fruit, rosewater, apple juice, cranberry juice and lime juice.
Muddle, then cover with cling film and place in the fridge for four hours to start fermenting. This is where you get all of your flavour from the fruit and rose.
When you are ready to drink, add the mint leaves and basil leaves. Top with ice and stir.
Pour into four, 300ml glasses and garnish with additional mint leaves or apple and orange slices if desired.
Mexico has eight locations nationwide. Open seven days, noon to late.