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Plum, apricot and rosé sangria
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2 plums, sliced
2 apricots, sliced
1-2 tbsp golden caster sugar
2 small oranges, 1 juiced, 1 sliced
740ml bottle rosé wine, chilled
250ml sparkling water, chilled
5 mint sprigs
1. Combine the plums, apricots, sugar, orange juice, orange slices and rosé in a large jug. Cover and chill for up to 6 hours, until needed. Just before serving, top up with sparkling water and ladle into glasses. Garnish each with a mint sprig.
This recipe was first published in August 2017.