Claret cup
Rather like a posh sangria, this is more subtle and less sweet because it uses good-quality red wine and sparkling water instead of plonk and lemonade. It’s ideal for when the weather is lovely.
For 6
- 1 x 750ml bottle of claret, chilled
- 50ml crème de cassis (or mango juice), as a sweetener
- Juice of 2 lemons
- Juice of 2 oranges
- 150g blueberries
- 250g strawberries, roughly chopped
- A little fresh mint
- 1 x 750ml bottle sparkling mineral water
Put the claret, crème de cassis and citrus juices into a jug with plenty of ice. Add the fruit and mint and stir round. When you’re ready to serve, add the sparkling water and stir again.
