Fruit champagne

Recipe from: 12/1/1999 12:00:00 AM

Ingredients 10
Servings 26
Time 10 minutes plus chil

Ingredients

  • 300
    g
    white sugar
  • 750
    ml
    strong, hot rooibos tea
  • 1
    Litres
    strong, cold rooibos tea
  • 250
    ml
    freshly squeezed lemon juice
  • 250
    ml
    granadilla juice
  • 750
    ml
    orange juice
  • 250
    ml
    fresh pineapple cubes
  • 115
    g
    granadilla pulp
  • 1
    each, lemon and orange, thinly sliced
  • 750
    ml
    sparkling wine and crushed ice, to serve
 

Method

10 minutes
 
Place sugar and hot rooibos tea in a saucepan and bring to the boil. Allow to simmer for 10 minutes, then cool. Mix cooled liquid with the remaining ingredients, except the sparkling wine and ice. Refrigerate until ready to serve. Add sparkling wine and crushed ice just before serving.
 

 

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