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A rosy sangria In a glass pitcher, combine 1 bottle of rosé wine, 2 T caster sugar and ¼ cup fruity liqueur such as Cointreau (or elderflower). Stir to dissolve the sugar, then add a couple of handfuls of your favourite seasonal fruit – we like sliced peaches, strawberries, slices of spanspek or watermelon. Add fresh mint and ice and top with sparkling water for extra pizzazz.
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TASTE JANUARY/FEBRUARY 2022
PHOTOGRAPH JAN RAS PRODUCTION BIANCA STRYDOM RECIPE JEANNE CALITZ FOOD ASSISTANT NADIA MEYER
Give the spritzers a rest and turn your nearest carafe into a rosé-tinted spectacle this summer, says TASTE’s resident cocktail expert, Jeanne Calitz
