Peach & rosé sangria Method
Ingredients
Slice the peaches into thick wedges
2 large peaches Shiraz Rosé 100ml white rum 50ml orange liqueur 1 lime, cut into wedges 3 mint sprigs Ice
Arrange on a griddle pan over a high heat Cook for 3-4 mins, until lightly charred Put half the slices in a blender, along with 200ml of the Rosé and blend until smooth Strain through a sieve, pressing down with the back of a spoon to extract as much liquid as possible Pour the remaining 550ml rosé into a tall jug before adding the peach mixture, along with 100ml white rum, 50ml orange liqueur, the remaining peach wedges, 1 lime, cut into wedges, 3 mint sprigs and plenty of ice Stir well before serving *2.1 alcohol units per glass
12
