SPICY PASSION FRUIT COMPOTE:
• Pulp from 8 granadillas
• 1 cinnamon stick
• 2 star anise
SANGRIA
• 60ml spicy passion fruit compote
• 1 pineapple, peeled and cut into tr iangles
• 250ml sparkling water
• 500ml Absolute Zero Dry
Method
SPICY PASSON FRUIT COMPOTE
Place all ingredients into a small pot and cook for 5 minutes on high. Then turn heat down to low and simmer for 15 minutes. Allow to cool.
SANGRIA
Place ice, pineapple pieces, spicy passion fruit compote, cinnamon quills and star anise into a large jug. Pour over sparkling water and Absolute Zero.
Serve cold and enjoy!
ABOUT THE WINE:
A delicious non-alcoholic champagne with tiny festive bubbles, crisp tropical flavours on the palate, well balanced with a smooth finish.
