SUMMER SANGRIA

Makes 1.7 liter sangria
Preparation time 15 min
Recipe developed and tested by Carmen Niehaus

Handful mint leaves

30 ml (2 T) sugar

Juice of 2 limes

125 ml (1/2 c) rum or brandy

500 ml (2 c) Carmien Revive / Green Rooibos Chilli and Ginger (3 bags)

250 ml (1 c) white wine or Carmien Refresh / Green Honeybush, Rooibos & Mint (2 bags)

Cherries, strawberries, lemon slices and mint leaves for serving

1 litre sparkling water or ginger ale and crushed ice

1. Crush the mint leaves and sugar in a pestle and mortar.

2. Place in a large jug. Add the lime juice, rum or brandy, rooibos tea, wine, cherries, strawberries, lemon slices and mint leaves and refrigerate till needed.

3. Add the ice and sparkling water or ginger ale just before serving.

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