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Rose sangria tea party

Alana Lowes
Thursday, November 17, 2011
Rosé sangria tea party

It's really getting hot... summer is rolling in at full speed and for me this time of the year screams cool refreshing, party-style drinks. I love embracing the hot months by inviting girlfriends over for a revitalising beverage on the back deck and for something just a tad more exotic than a bottle of wine, my rosé sangria is ideal for a deliciously naughty adult version of a tea party.

Be inspired to have a little bit of fun with it. For example mixing and matching your crockery and a giant punch bowl adds a funky vintage touch to the day. The recipe is so simple that it makes topping up the bowl a breeze. Pre-cut extra fruit and store in an airtight container in the fridge and then voila — only mixing is required!

There are now so many beautiful vintage French-style dry and delicately acidic rosé being produced in Australia. Be adventurous and try something new, so look for pale peach to dusty rose pink coloured rosé!

The beauty of sangria is that you can change and add flavours as per your liking and use any selection of berries or stonefruits. There are no rights or wrongs, there are only gorgeous flavours. Serve with ribbon sandwiches or for a festive theme break out nanas special rum ball recipe. Ooh that reminds me, I have nana's brandy sauce recipe to try soon and if you're lucky I might just share the recipe here.

There are so many gorgeous recipes on my website for the upcoming party season that will see you entertaining your way through to the new year with ease and style. Try my lamb and pinenut sausage rolls or my Malaysian-inspired tamarind prawns.

Makes: 2.5 litres
Prep time: 5 minutes (+ chilling time)

Ingredients

1/4 bag of ice
2 x 750ml bottles of dry rosé, chilled
1 x 750ml bottle of blood orange (or citrus) flavoured soda water, chilled
150ml brandy
150ml white rum
150gm strawberries, sliced
1 granny smith apple, sliced
2 yellow nectarines, sliced
1 orange, sliced
Mint leaves

Method

In a large punch bowl, add ice and all the ingredients, stir.

ENJOY!

Related video: Alana's barbecue Moroccan whole snapper with herbed sweet potato salad

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