1 orange, skin washed, halved
1 lemon, skin washed, halved
2 tbsp raw caster sugar
1 cinnamon stick
¼ cup (60ml) brandy
1 peach, chopped
1 apple, quartered, cored, chopped
750 ml bottle chilled rose champagne or sparkling
1 ½ cups (375 ml) chilled sparkling apple cider
ice, to serve
- Thinly slice the orange and lemon then place into a large bowl, jug or jar. Sprinkle over the sugar. Muddle with end of a rolling pin. Add the cinnamon stick then pour over the brandy. Cover and refrigerate 1-4 hours if time allows as this helps intensify the flavour.
- Add the peach, apple, sparkling Rosé and apple cider. Stir to combine.
- One-third fill glasses with ice cubes. Ladle over the sangria making sure each glass gets good mix of fruit. Serve immediately.