Red Wine Sangria

Method

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1. Put the sugar in a large jug with the orange and lemon slices and press them together with a spoon for 30 seconds to release the citrus oils.

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2. Add the brandy and orange liqueur and stir until the sugar has dissolved.

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3. Add the peaches, strawberries and cinnamon stick, then pour in the wine.

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4. Cover and refrigerate for at least 4 hours, ideally overnight. This rest is what makes sangria taste like sangria.

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5. Just before serving, remove the cinnamon stick and taste — add a little more sugar if the wine is very dry.

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6. Add the ice and top up with chilled soda water, stirring gently once.

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7. Serve in glasses with plenty of the fruit and a sprig of mint.

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Chef’s Tips

• Use a wine you would happily drink on its own. Sangria does not rescue bad wine, it amplifies it.
• Do not add the soda water early. Flat sangria is a sad drink.
• For a white version, use Albariño with peaches, apples and elderflower liqueur.

Pairing Suggestions

• Serve with tapas — patatas bravas, tortilla, olives
• A good match for grilled meat or paella
• Best drunk outdoors in the heat

Storage & Reheating

The steeped base keeps 2 days refrigerated. Add ice and soda only when serving.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.