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Picota Cherry Sangria

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Ingredients
  Picota cherries 24 , pitted
  Peaches 4 , cut into segments
  Oranges 4 , unwaxed, juiced and peel removed
  Oranges 4 , juiced and peel removed (Unwaxed)
  Star anise 3
  Whole cloves 4
  Cinnamon stick 1
  Brown sugar 3 Tablespoon
  Spanish red wine 750 Milliliter (1 Bottle, Use Good Quality)
  Brandy de jerez 100 Milliliter
  Cointreau 100 Milliliter
  Fizzy lemonade 400 Milliliter (Or To Taste)
  Lemonade 400 Milliliter (Fizzy, Or To Taste)
Directions

MAKING
1. Begin by mixing together the cherries, peaches, orange juice and peel, spices and
sugar.
2. Cover and leave to marinade in the fridge for 12 hours.

SERVING
3. When you are ready, stir in the wine, brandy, Cointreau and lemonade.
4. To serve, pour the sangria into a jug along with some ice, and give it a good stir.
5. Make sure everyone gets some of the macerated fruit in their glass.

TIP
You need to start making your sangria a day before you want to party.

This recipe was contributed by Dominic Weaver and Ashleigh Mackenzie, author of Spanish Picota Cherries.

Recipe Summary

Cuisine: 
Spanish
Course: 
Wine And Drink
Taste: 
Sweet Sour
Drink: 
Cocktail
Servings: 
6

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