Leopard's Leap Sauvignon Blanc Jam Jar

Serves 6

Lemon syrup:

50 g sugar

65 ml water

1 star anise

zest of 1 lemon

For the lemon syrup: Combine the sugar, water, star anise and lemon zest in a saucepan over a medium-low heat. Stir until sugar has dissolved. Simmer the syrup for 3 minutes or until it starts to thicken slightly. Remove from the heat and leave to cool down completely.

1 bottle (750 ml) Leopard’s Leap Sauvignon Blanc

500 ml clear apple juice

4 nectarines, sliced

250 ml fresh white grapes (halved)

handful of mint

ice for serving

In a large glass jug, mix together the wine, apple juice, nectarines, white grapes and lemon syrup. 

Leave to infuse in the refrigerator for at least 2 hours.

Serve with ice and fresh mint.

Cheers!