Red Wine Sangria

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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.

   Mark done Start 30 sec timer

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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.

Common questions

Nutritional Highlights

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