Sangría
Spanish Red Wine and Fruit Punch
Red wine left for a few hours with chopped fruit, a little sugar and a stick of cinnamon, then lengthened with something fizzy. Made ahead and with ripe fruit it is a good drink for a crowd. Made in a hurry it is just sweet wine with an orange in it.
The Spanish recipe read uses a litre of red wine with peaches, oranges, lemon, apple and banana, 60 g of sugar, a cinnamon stick and a can of orange soda, and leaves it for two to three hours. Its author insists that without peach it is not sangría.
It is a drink for summer gatherings and the beach bar; day to day, tinto de verano is the simpler habit.
Ingredients
Ingredients
- 1 litre young, fruity red wine
- 2 ripe peaches, stoned and diced
- 2 oranges: 1 juiced, 1 sliced
- 1 lemon, sliced
- 1 apple, cored and diced
- 60 g caster sugar
- 1 cinnamon stick
- 330 ml orange soda or lemonade, chilled
- Ice cubes
Method
- Macerate Put the fruit, orange juice, sugar and cinnamon stick in a large jug. Pour in the wine and stir until the sugar has dissolved. Cover and chill for 2 to 3 hours.
- Finish Just before serving, add the chilled soda and plenty of ice and stir gently. Pour into glasses, making sure each gets some fruit.
Add the soda at the last moment or it goes flat.
The fruit soaks up a good deal of alcohol. Warn anyone inclined to eat it by the spoonful.