• Cheers to the holidays!

    Recipe, styling and photograph by Hein van Tonder

    Rooibos sangria

    Serves: Makes 2L
    Total Time: 45 mins + 4 hrs, to chill


    • 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)



    Place the teabags and star anise in the boiling water and steep for 30 minutes.


    Discard the teabags and transfer the mixture to a large jug. Refrigerate until chilled, about 4 hours.


    Add the remaining ingredients and stir until well combined.


    Serve the sangria in tumblers filled with ice. Garnish each drink with the fresh raspberries and mint leaves, if desired.

    Imka Webb

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