Makes 2L EASY 45 mins + 4 hrs, to chill
WHAT YOU NEED 4 Rooibos teabags 3 star anise 1L boiling water 50g white sugar
750ml (3 cups) dry rosé sparkling wine, chilled 150ml orange juice, chilled 100ml apple juice, chilled 2 red apples, cored and sliced
1 orange, cut into rounds 1 lemon, cut into rounds ice cubes, to serve fresh raspberries, to garnish (optional) mint leaves, to garnish (optional)
HOW TO DO IT
1 Place the teabags and star anise in the boiling water and steep for 30 minutes.
2 Discard the teabags and transfer the mixture to a large jug. Refrigerate until chilled, about 4 hours.
3 Add the remaining ingredients and stir until well combined.
4 Serve the sangria in tumblers filled with ice. Garnish each drink with the fresh raspberries and mint leaves, if desired.