Sangria espagnole

Slice the fruit

Wash the orange and lemon well and cut them into thin rounds, leaving the peel on for extra aroma. Cut the apple into small chunks so it releases flavour quickly.

• 1 orange, sliced
• 1 lemon, sliced
• 1 apple, chopped

✅ C'est prêt quand : the fruit is cut into thin, even pieces

Mix wine, brandy and sugar

In a large jug, stir the red wine with the brandy and sugar until the sugar dissolves. Tasting here lets you adjust the sweetness before the fruit goes in.

• 750 ml red wine
• 60 ml brandy
• 40 g sugar

✅ C'est prêt quand : the sugar has fully dissolved into the wine

Add fruit and cinnamon

Add the sliced orange, lemon, apple and the cinnamon stick to the jug. Cover and refrigerate for at least 2 hours, and up to 8 hours, so the fruit and spice marinate into the wine.

• 1 orange slices (from step 1)
• 1 lemon slices (from step 1)
• 1 apple chunks (from step 1)
• 1 cinnamon stick

✅ C'est prêt quand : the wine has turned slightly darker and smells fragrant with orange and cinnamon

Chill well

Keep the jug covered in the fridge until serving time; sangría should always be served very cold. Give it a stir just before pouring, since the fruit settles at the bottom.

✅ C'est prêt quand : the sangría is thoroughly cold, close to 4°C (39°F)

Add soda and ice

Right before serving, pour in the chilled soda water for a gentle sparkle; adding it too early will flatten the bubbles. Fill glasses with ice and top with the sangría and some of the marinated fruit.

• 200 ml soda water
• to serve ice cubes

✅ C'est prêt quand : the soda is stirred in and the drink shows light fizz