Peach, Rose and Raspberry Sangria



  • 1 bottle really chilled Prosecco
  • 4 ounces brandy (Peach Brandy)
  • 2 tablespoons rose water
  • 1 cup raspberries
  • 1 white peach (or nectarine) finely sliced
  • 1 roses petals


  1. Combine all of the ingredients in a large pitcher and chill.
  2. Serve cold.

Preparation time: 15 minutes

Number of servings : 6



food & travel


Just outside the town of Deià on the northwestern coast of Mallorca, Spain, a rocky peninsula juts out into the Mediterranean.  There, clinging to the edge of tall bluffs, sits the paella restaurant Sa Foradada — named for the peninsula — that Emilio Fernández, 72, opened more than four decades ago.

Their instruments are simple — grill, cast-iron pans — but their saffron-infused brews are anything but, incorporating squid, cuttlefish, mussels, prawns, clams, crab legs and sea bream, all plucked from the water below. True to Valencian tradition, tables are communal, dishes served family style.



LE BÉNÉFIQUE is the only brand to offer infusions coming from the plant’s stems. There is no transformation, no alteration.When the stem is freed in the water, it expresses itself in colours and flavours that are it’s own : pink yellow, turquoise.

LE BÉNÉFIQUE is, first of all, the experiment of an incredibly tasty and completely artisanal infusion. They collect the rarest plants, sometimes even endemic. At the very moment of its infusion in the hot water of your mug, its deep nature will reveal its most precious flavours to you.


SPICY PEACH ROSE WINE GRANITA29012516445_1348f13775_c.jpg

Serves: 2-4
1 large ripe peach, roughly chopped
2 teaspoons honey or agave
1 fresno red chili, roughly chopped
3 cups rose
Combine all of the ingredients in the jar of a blender and puree until smooth. Pour ingredients into a freezer proof container (a cake pan). Freeze until solid, about 4 hours.
Use a fork to scrape the granita to a fine slush and then scoop into small bowls or glasses.Spicy-Peach-Rose-WIne-Granita-from-heatherchristo.com_


CLASSIC APPLE PIE WITH CINNAMON CREAMClassic-apple-pie-with-cinnamon-cream

for the pastry
400g flour
200g salted, chilled butter, cubed
50g caster sugar
2 egg yolks
3-4 tablespoons ice water
for the filling
6 apples (used 3 Granny Smith and 3 Pink lady apples), sliced
3 heaped tablespoons muscavado (soft brown) sugar
1 teaspoon ground cinnamon (optional)
2 tablespoons corn flour/corn starch
pinch of salt
1 egg, beaten (for brushing the pastry)
for the cinnamon cream
1 cup cream whipped with 1 tablespoon of caster sugar
½-1 teaspoon ground cinnamon
To make the pastry, place the flour, butter and sugar in the bowl of a food processor then pulse until the mixture resembles rough bread crumbs.
Add the egg yolks and pulse until they are mixed in.
With the mixer running, slowly pour the water in, a spoon at a time, until the pastry comes together in a ball.
Remove from the food processor. Divide the mixture in two, with one piece being slightly bigger than the other (the bigger half will be for the bottom of the pie).
Roll the bigger half out on a floured surface, ensuring it’s big enough to cover the bottom of your pie dish.
Place the pie dish in the fridge and allow to chill.
Roll the remaining dough out and cut into 10 slices, approximately 1.5cm wide. Place on a piece of parchment paper and place in the fridge to chill for at least 15 minutes.
Pre-heat the oven to 180°c.
To make the filling, combine all the ingredients and mix well.
Remove the chilled pie case from the fridge and brush the edges with beaten egg yolk.
Place the filling in the chilled pie case then cover the pie with the remaining slices of pastry. crimp the edges and cut away any excess pastry.
Brush the pie with the remaining beaten egg and place in the oven.
Allow to bake for 30-40 minutes until golden brown and cooked through. If the pastry starts to brown too much, simply cover it with a piece of foil and continue baking.
Remove the pie from the oven and allow to chill to room temperature before serving with the cinnamon cream.