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Author Notes: Enjoy this with someone who shares your love of travel and while away the hours with refreshing sips and leisurely conversation about the fundamental differences between Ibiza and Capri… —checker
1 mango nectarine, or half of one mango
¼ of a large ruby grapefruit
1 cup pitted sweet cherries
3-4 large fresh lemon verbena leaves
1-2 teaspoons shaved jaggery, or the same of evaporated cane juice
juice of half a lemon
juice of half a lime
½ cup Triple Sec
2 cups seltzer
1 bottle of good rosé
small fresh lemon verbena leaves, for garnish
- Slice the nectarine into wedges and the grapefruit into triangles. In a large pitcher, combine this with the pitted cherries and the lemon verbena leaves.
- Shave many curls of jaggery over this (a little less than 2 teaspoons) and give the fruit a stir to coat.
- Add the lemon and lime juice and stir again.
- Add the Triple Sec, the seltzer and the wine, and stir until well blended.
- Allow this to sit in the fridge for a few hours, stirring occasionally and testing the taste, for good measure.
- Serve over ice, with several pieces of fruit in each glass and a lemon verbena leaf to garnish.
- This recipe was entered in the contest for Your Best Poolside Cocktail