Ingredients
1.5L Maggie Beer Sparkling Ruby Cabernet, chilled
2 punnets strawberries (500g), cut into quarters
2 punnets raspberries (250g)
2 punnets blueberries (250g)
1/2 bunch fresh mint
to serve crushed ice
1.5L Maggie Beer Sparkling Ruby Cabernet, chilled
2 punnets strawberries (500g), cut into quarters
2 punnets raspberries (250g)
2 punnets blueberries (250g)
1/2 bunch fresh mint
to serve crushed ice
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Methods
Prep time: 5 mins.
METHOD
Tip: Place the Sparkling Ruby Cabernet into the freezer 20 minutes before serving if it is not already cold.
1
Pour the Sparkling Ruby Cabernet into a punch jug and add strawberries, raspberries, blueberries and mint.
2
To serve, pour into glasses filled with crushed ice.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 5 mins.
METHOD
Tip: Place the Sparkling Ruby Cabernet into the freezer 20 minutes before serving if it is not already cold.
1
Pour the Sparkling Ruby Cabernet into a punch jug and add strawberries, raspberries, blueberries and mint.
2
To serve, pour into glasses filled with crushed ice.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).