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ROSEMARY INFUSED FRUITY SANGRIA

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When I was in Spain a few years ago I couldn’t start a meal without a big jug of gorgeous sangria. Whether it is red or white sangria and whether they use pears, nectarines, berries, oranges or apples they have truly mastered this cocktail. I’ve created a lighter summery version infused with rosemary. You can change out the fruit depending on what is in season but the key to this drink is to let it marinade. It’s perfect for summer barbeques and braais. The cranberries and rosemary also make it festive enough for the Christmas holiday season coming up. Cheers. I toast all of you wherever you are in the world xxx Chef MM
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ROSEMARY INFUSED FRUITY SANGRIA

US (Imperial)

Print Ingredients 1 green apple 1 red apple 1 orange 1 cup of fresh cranberries ½ cup apple juice 1-2 TBS sugar (optional) 2 to 3 sprigs of rosemary 1 bottle of white wine 1 can tonic or soda water
Instructions Chop the apples into small cubes and slice the oranges into semi circles. In a bowl combine the apples, oranges and cranberries with the sugar and the apple juice and mix till sugar dissolves. Place the fruit and juice in a large pitcher. Add the sprigs of rosemary and the bottle of wine. Mix well with the back of a wooden spoon. Place the jug in the refrigerator to chill and allow the rosemary to infuse the sangria. Once it is chilled it is ready to serve. Just before serving, top the sangria with a can of tonic or soda water and stir. CHEF’S TIP The longer it marinades the better so make a day or 2 ahead so the fruit absorbs the alcohol. SERVES 4

EU (Metric)

Print Ingredients 1 green apple 1 red apple 1 orange 1 cup of fresh cranberries ½ cup apple juice 1-2 TBS sugar (optional) 2 to 3 sprigs of rosemary 1 bottle of white wine 1 can tonic or soda water
Instructions Chop the apples into small cubes and slice the oranges into semi circles. In a bowl combine the apples, oranges and cranberries with the sugar and the apple juice and mix till sugar dissolves. Place the fruit and juice in a large pitcher. Add the sprigs of rosemary and the bottle of wine. Mix well with the back of a wooden spoon. Place the jug in the refrigerator to chill and allow the rosemary to infuse the sangria. Once it is chilled it is ready to serve. Just before serving, top the sangria with a can of tonic or soda water and stir. CHEF’S TIP The longer it marinades the better so make a day or 2 ahead so the fruit absorbs the alcohol. SERVES 4

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