"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."........
Some of the recipes that I have tried,tested and tasted..and some that I want to try,test and taste... :) ....and other useful information all collected and saved in one place.....
Tuesday, 30 August 2011
Serves 6 wine glasses
3 Organic African Nectar Tea Pouches™ (alternatively, try a combination of other red, mango and hibiscus teas) 1 juicy lemon, quartered and seeded 1 juicy orange, quartered and seeded 2 Granny Smith apples, chopped 1 small bunch of red grapes, halved 1 cup sugar 2 cups Rosé wine
Squeeze the lemons and oranges into a large pitcher and then toss them into the pitcher along with 1 cup of sugar. Stir and muddle the fruit with the sugar well.
Put 36 oz. water to boil. Steep the tea pouches for 6 minutes. Discard the pouches and add the tea to the citrus sugar mixture. Add the 2 cups Rosé wine and the chopped fruit. Chill for a couple of hours. Serve in wine glasses and spoon fruit over the sangria in each glass.