ROOI­BOS SAN­GRIA

Food & Home - - The Week Ahead -

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.

ROOI­BOS SAN­GRIA

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