Vibrant and fruity Red Sangria

The origins of Sangria trace back to the Roman times. The Romans would fortify water with wine, spices, and herbs, not only to purify it but also to add flavour. This practice laid the groundwork for what would evolve into Sangria, named for the Spanish word “sangre” (blood), referencing its deep red hue.

While the recipe below provides a classic framework for Red Sangria, the beauty of this beverage lies in its versatility. Sangria invites experimentation, allowing you to tailor the drink to your tastes and the seasons. Summer might inspire the addition of peaches and berries, while autumn calls for apples and pomegranate. The choice of wine, too, can vary, with some opting for lighter varieties for a more refreshing drink.

Ingredients

• 750 ml (1 bottle) Red Wine
• 60 ml Brandy
• 120 ml Orange Juice
• 60 ml Simple Syrup
• Assorted Fruits
• A splash of soda water
• Ice (for serving)
• 1 Cinnamon Stick

Method

1. Begin by pouring the red wine into a large pitcher. Add the brandy, orange juice, and simple syrup, stirring gently to combine.
2. Introduce sliced and cubed fruits to the mixture. If using, add the cinnamon stick for a warm, spicy undertone.
3. Cover the pitcher and refrigerate for at least 4 hours, preferably overnight. This allows the flavours to meld and the fruits to infuse the liquid with their essence.
4.  Just before serving, stir in a splash of soda water for a light fizz. Serve over ice in wine glasses or large tumblers, ensuring each glass gets a good mix of fruit.