Nectara Sangria
Servings: 6
As the weather warms and daylight hours lengthen, Down Under moves into ‘festive mode’, and there’s even more reason to crack out the Sangria – a grown-up, cosmopolitan punch, featuring the best seasonal fruit. And it’s the perfect time to take advantage of the sensational summer stone-fruit. Nectara is lovely and tart, sweetening if you leave it in the fruit bowl to soften. Use a firmer fruit for this one – it’ll slice better and give you the perfect amount of acid to balance this drink.
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Ingredients
- 4-5 Nectara nectarines sliced
- 750 ml non-alc Sparkling red wine such as sparkling ruby cabernet
- 2 tbsp plum jam or other jam at your disposal!
- 125 ml (1/2 cup) apple juice optional for extra sweetness
- 4-5 sprigs mint
- 3-4 sprigs tarragon
- 1 quill cinnamon
- 4-5 star anise
Instructions
- Fill a 1 litre jug with ice, interspersing with the nectarine slices, herbs and spices.
- Sploosh in the sparkling wine, jam and juice, and leave everything to get friendly for at least half an hour before serving.
Notes
Alice is a proud Montague Ambassador. Learn more about Montague here.
You can use Nectara nectarines in my Nectarine & rocket salad with cheat's caramelised balsamic!
