Golden Sangria

Picture from Cuisine

One of the fun things my friend V and I used to do in Auckland was the Annual Ladies Garden Tea Party. Our first was a thank you to all our friends who would invite us to their place for lovely home cooked meals and we wanted to repay them for their hospitality. But it eventually became an annual event to get the girls together. The fun thing about it, apart from chatting with the gals, was that all the guests brought something along to eat and we got to try different things - in my world, it's the English version of yum cha and what could be better than that?!

I'm so excited that my friend and ex-workmate from Auckland, Rebecca, is throwing a Ladies Garden Tea Party here in Sydney and I all I need to do is attend (because it's hard finding a garden here!) I'm not quite sure what I'll be making for the food - maybe chicken thai balls or puff pastry pin wheels - I know from experience that sweets are super popular to make and people don't bring many savouries along but these are usually really well received to balance out the sugary goodness.

But I know what I want to bring as a drink - my flatmate M introduced us this lovely Golden Sangria for the Auckland Garden Tea Parties - it's light and fruity and with the honey, it adds that extra flavour. I also love the addition of mint. We used to start at 11am so you can imagine how we were at 3 in the afternoon having a few of these under the sun...

Bring on spring and summer!

Golden Sangria
From Cuisine Magazine

750mls Riesling
100mls brandy
1 mango, peeled and finely sliced
3 golden kiwifruit, peeled and finely sliced
½ cup honey dissolved in ¼ cup boiling water, then cooled
500mls chilled sparkling mineral water
mint sprigs

Mix all the ingredients together in a jug, except the mineral water, and chill in the fridge. Just before serving, add the mineral water and mix well. Serve immediately. Enjoy the fruit in your fingers. Makes about 1.5 litres.