Sangría

A deep ruby drink with wine-soaked fruit pieces. Fresh citrus notes lead the way, followed by the warmth of infused cinnamon.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 245
• Protein: 1 g
• Carbs: 20 g
• Fat: 0 g

Ingredients

• 500 ml Red wine ( room temperature )
• 66.7 ml Rum ( dark or white )
• 133.3 ml Orange juice ( fresh )
• 0.7 piece Citrus sinensis (L.) Osbeck ( sliced into rounds )
• 0.7 piece Citrus limon (L.) Burm. f. ( sliced into rounds )
• 0.7 piece Peach ( diced )
• 0.7 piece Malus domestica Borkhausen ( diced )
• 33.3 g Brown sugar
• 0.7 piece Cinnamon stick ( whole )
• 166.7 ml Mineral water ( very cold )
• 33.3 ml Jerez Brandy

Instructions

1. Cutting the fruits

   Cut the apple and peach into regular 1 cm cubes without peeling them. Slice the orange and lemon into thin rounds. The fruits should be small enough to release their juices quickly.

2. Initial maceration

   In a large pitcher, mix the fruits with the brown sugar and the cinnamon stick. Let macerate for 30 minutes at room temperature until the sugar is dissolved and the fruits are glossy.

3. Assembling the liquids

   Pour the red wine, rum, brandy, and orange juice over the fruits. Stir with a wooden spoon to homogenize the mixture. The wine should take on the fragrance of the fruits without crushing them.

4. Resting and serving

   Place in the refrigerator for at least 2 hours. When ready to serve, pour in the cold mineral water to thin the mixture and add freshness. Serve with a few ice cubes.

Chef's tips

• Use a young, fruity red wine; avoid heavily oaked wines which can make the drink harsh.
• Do not skip the maceration: it is essential to bind the sugar and fruit acidity with the wine.

Storage

Consume within 24 hours. Past this, the fruit loses its texture and the wine starts to oxidize.