Serves 6 to 8 “There is no exact recipe for Sangria. People often use fizzy lemonade as the mixer to dilute the potent wine and brandy potion. But if you think this is too sweet, you could use soda water.” Ingredients 24 Picota cherries, pitted 4 Peaches, cut in segments 2 Unwaxed oranges, juiced and peel removed 3 Star anise 4 Whole cloves 1 x 10cm Cinnamon stick 3 Tablespoons brown sugar 1 Bottle of good quality Spanish wine 100ml Brandy de Jerez 100ml Cointreau 400ml Fizzy lemonade, or to taste
Method 1. Start by making your sangria a day before you want to party 2. Begin by mixing together the cherries, peaches, orange juice and peel, spices and sugar. Cover and leave to marinade for 12 hours in the fridge. 3. When ready, stir in the bottle of wine, brandy, cointreau and lemonade. 4. Give it a good stir, add some ice and make sure every one gets some of the macerated fruit in their glass. Recipe from José Pizarro - chef patron of the Brindisa tapas restaurants