• 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.

    Author

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

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