Name: Sangria Blanco
Yield: 8
Ingredients: 320 ml pisco; 500 ml Lillet Blanc; 500 ml pinot grigio; 80 ml honey and clove syrup; 3 bay leaves; 1 Lebanese cucumber, shaved; Crushed ice and sliced white peaches, to serve; Apple cider, chilled, to serve; Honey and clove syrup; 160 gm (½ cup) honey; 10 cloves

Essentially a wine punch, this lighter version of sangria uses pisco, a South American brandy and a clove-infused honey syrup, which complements the wine’s zippy acidity.

Ingredients

320 ml pisco

500 ml Lillet Blanc

500 ml pinot grigio

80 ml honey and clove syrup

3 bay leaves

1 Lebanese cucumber, shaved

Crushed ice and sliced white peaches, to serve

Apple cider, chilled, to serve

Honey and clove syrup

160 gm (½ cup) honey

10 cloves

Method

1.For honey and clove syrup, combine honey, 125ml water and cloves in a small saucepan over low heat. Cook, stirring until honey dissolves. Set aside to cool, then strain into a jug and chill.

2.Combine pisco, Lillet Blanc, pinot grigio, 80ml honey syrup, bay leaves and cucumber in a 2-litre jug. Add crushed ice and peach slices, top with apple cider, and gently stir. Serve.

Store remaining syrup in the fridge indefinitely to make another batch.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

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