Rooibos sangria

Rooibos sangria

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

Ingredients

  • 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)

Instructions

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.

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