Ingredients
500ml Steenberg Ruby Rosé
50g strawberries
50g raspberries
100ml sugar
100ml water
3 peppercorns
½ vanilla pod
1 star anise
1 stick of cinnamon
1 cup ice
Method
1. Blend the berries and set aside.
2. Combine the sugar, water and spices in a pot and allow to infuse and heat on a very low heat for 10 minutes. Do not boil the sugar syrup but the sugar must dissolve. Allow to cool.
3. Combine the wine, sugar syrup and berries and mix well. Place in a container and freeze overnight.
4. To serve, blend the semi-frozen wine with 1 cup of ice in a blender. Sip and enjoy.
For more news your way, download The Citizen’s app for iOS and Android.
Download our app and read this and other great stories on the move. Available for Android and iOS.