Recipes
Sparkling Rosé Peach Melba Sangria
Time for bubbly! Bellini meets sangria with this blush-coloured punch.
Time for bubbly! Bellini meets sangria with this blush-coloured punch.
Cook: 10 Mins
Serves: 8
Price: £1.45 per serving
Nutritional Information
Each 182ml serving contains
Energy
859kj
113kcal
859kj
113kcal
6%
Fat
0g
0g
Low
0%
0%
Saturates
0g
0g
Low
0%
0%
Sugars
12.4g
12.4g
Med
14%
14%
Salt
0.02g
0.02g
Low
0%
0%
of your reference intake.
Typical energy values per 100g:
472kj/113kcal
Typical energy values per 100g:
472kj/113kcal
Ingredients
411g tin Asda Peach Slices in Fruit Juice
150g pack Just Essentials by Asda Raspberries
1 fresh Peach, cut into 8 thin wedges
750ml Asda Extra Special Mas Miralda Brut Rosé Cava, chilled
2 x 150ml can The London Essence Co. White Peach & Jasmine Crafted Soda, chilled
Method
1
Put the tinned peach slices and juice in a saucepan, along with 50g raspberries. Bring to the boil and cook for 5 mins, until the raspberries have broken down and peaches are slightly squishy. Remove from the heat and whizz with a hand blender until you get a smooth purée. Pass the purée through a sieve into a bowl. Leave to cool, then chill in the fridge until needed. Prepare the peach purée up to 1 day in advance and leave to chill in the fridge until needed.
2
When ready to serve, put the peach purée into the base of a large drinks jug (you may need 2 jugs). Fill the jug with ice, fresh peach slices and the remaining raspberries, positioning the fruit among the ice.
3
Pour over the cava and then top up with soda. Give it a good stir before serving in stem glasses. To serve straight into glasses, divide the purée between the glasses then top up with the cava and soda, garnishing each glass with ice, a peach wedge and a few raspberries.