Sangria
Perfect for big summer parties and holiday festivities, you'll be making batches of this fruity filled sangria.
Ingredients
Method
Ingredients
- ½ pineapple, peeled and cut into chunks
- 1 lemon, sliced
- 1 orange, sliced
- 2 Tbsp caster sugar
- 750ml red wine
- 2 sprigs rosemary
- 2 cups ginger ale
- Ice
- Fresh berries (we used strawberries and raspberries)
Method
- In a large pitcher combine pineapple, lemon, orange and sugar. Muddle with a wooden spoon.
- Add red wine and rosemary and stir to combine. Place in the fridge to chill for a minimum of 2 hours to 24 hours.
- Once chilled, pour in ginger ale and stir well to combine.
- Fill glasses with ice and pour over the sangria.
- Garnish with fresh berries.
Top tip: For the best flavour, prepare ahead of time and allow your sangria to sit in the fridge for 24 hours. This ensures the flavours have had plenty of time to infuse together.
Garnish with extra rosemary sprigs in each glass for a fabulous time.