Rose Sangria with Goat-cheese Strawberries

Place cordial, cloves and cinnamon stick in a medium saucepan. Add 2 cups water and stir. Bring to the boil over medium-high heat. Reduce heat and simmer for 2 minutes. Remove from heat. Cool, then remove cinnamon stick and transfer grapefruit mixture to a jug. Refrigerate for 30 minutes or until chilled.

Meanwhile, line a baking tray with baking paper. Process pistachios until finely chopped. Transfer to a plate. Finely chop one-third of the basil and add to pistachio. Wipe processor clean, then process goat cheese and cream cheese until almost smooth. Coat each strawberry in 1 heaped tbs goat-cheese mixture, then roll lightly in pistachio mixture. Place strawberries on prepared tray. Cover, then refrigerate until required.

Place raspberries, remaining basil and 1 cup ice cubes in a large jug. Add wine, chilled grapefruit mixture and brandy, then stir to combine. Serve rosé sangria with goat-cheese strawberries.