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Food and Drink

Tue 23 Oct 2007

SANGRÍA
There are many variations of this recipe, which basically follow this one – you can add more fruit or hard alcohol or soda – but remember it needs to be served ice cold, so allow plenty of time for chilling.

Makes about 2 pints

Ingredients:

1 bottle dry full-bodied red wine 1 can fizzy orange, chilled 1 can fizzy lemon, chilled Spanish brandy – or any which is quite light Banana liqueur Cointreau 1 apple, chopped 1 pear, chopped 1 lemon, thinly sliced 1 orange, thinly sliced 1 tsp sugar 1 cinnamon stick Ice cubes

Preparation:

Put all the fruit pieces into a large jug, then pour over a generous amount of the banana liqueur, cointreau and brandy. Pour in the bottle of wine, and leave in the fridge to chill.

Once this is really cold, pour in the fizzy drinks and add the cinnamon and sugar. Mix in some ice cubes and it´s ready to serve.

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