• Cheers to long summer days and balmy summer nights!

    Recipe, styling and photography by Dianne Bibby

    Pink summer sangria

    By Dianne Bibby Serves: 6
    Total Time: 20 mins + 2 hrs, to chill


    • 125ml (½ cup) brandy
    • 3 tbsp brown sugar
    • 1 orange, thinly sliced and halved
    • 1 lemon, thinly sliced and halved
    • 3 tbsp orange liqueur
    • 1 x 750ml bottle rosé wine
    • 2 white-flesh nectarines, cut into slim wedges (find at woolworths.co.za)
    • 1 apple, cored, quartered and thinly sliced
    • 150g fresh raspberries
    • 250ml (1 cup) sparkling mineral water
    • ice cubes, to serve



    Combine the brandy and brown sugar in a medium saucepan placed over medium heat, stirring continuously until the sugar has dissolved. Remove from heat and set aside to cool slightly.


    Place the orange and lemon pieces in a large pitcher. Add the lukewarm brandy mixture, orange liqueur and rosé. Stir until well combined, then refrigerate to chill, about 2 hours.


    Add the white-flesh nectarines, apple slices, fresh raspberries and sparkling mineral water. Stir gently until mixed well.


    To serve, fill 6 tumblers/wine glasses with ice cubes then top up each glass with the sangria mix. Cheers!

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com