Have you ever tried home-made sangria? This easy to make, fruity summer drink will transport you to sunny Spain. Add a touch of the tropics with exotic fruit.
Slice the pitahaya in half lengthwise and scoop the flesh out of the skin with a spoon. Slice the flesh into cubes.
Peel the oranges and remove the pith at the same time. Slice the flesh across and halve the slices. Slice the lime in slices. Peel kiwis and cut into half slices.
Transfer all the fruit to a large carafe. Add the white wine, sparkling water and the Malibu. Leave the sangria to infuse in the fridge for at least 2 hours, or serve straight away. The longer the sangria is left to infuse, the stronger the flavour.
