Sangría Roja

Ingredients

Instructions

1. 1

   Wash and dry the fruit well. Thinly slice half the orange and half the lemon, removing any seeds. Core the apple and cut it into small bite-size cubes or thin slices. If you want a stronger citrus aroma without bitterness, avoid cutting too deeply into the white pith.

2. 2

   In a large jug, combine the red wine, brandy, orange juice, caster sugar, and cinnamon stick. Stir for 30-60 seconds until the sugar is fully dissolved; if needed, use the back of a spoon to help it melt quickly.

3. 3

   Add the sliced orange, lemon, and apple to the jug. Stir gently and lightly press a few pieces of fruit with the spoon to release some juice, but do not crush them completely or the sangría can become cloudy and slightly bitter.

4. 4

   Let the sangría stand for 5 minutes so the fruit and cinnamon start to infuse. For a colder drink without diluting it too soon, you can place the jug in the freezer during this short rest and stir once halfway through.

5. 5

   Divide the ice cubes between 2 large glasses, then pour over the sangría and fruit. Serve immediately, making sure each glass gets some of the soaked fruit and a little of the cinnamon aroma from the jug.

Nutrition per serving

Notes

• •Use a young, fruity Spanish red such as Garnacha or Tempranillo; avoid heavily oaked wines, which can taste harsh when mixed.
• •If you have more time, chilling the sangría for 1-2 hours improves the flavour, but this quick version is still balanced and refreshing.
• •Taste before serving: if your orange juice is very sweet, you may reduce the sugar slightly; if the wine is especially dry, add an extra 5 g sugar.
• •For a fizzier party-style variation, top each glass with a small splash of sparkling water just before serving.

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