Guest chef

José Pizarro

José Pizarro is a Spanish chef who has worked at some of Spain and London's top restaurants. He owns the tapas and sherry bar, José and restaurant Pizarro, in London, and is the author of Seasonal Spanish Food.

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Cherry sangria

  • Serves 8
  • Prep 30 mins
  • Total time 30 mins, plus overnight marinading
4.5/5 rating (2 votes)
Cherry sangria

step by step

  • 1Begin by mixing together the cherries, peaches, orange juice and peel, spices and sugar in a large bowl. Cover and leave to marinate in the fridge overnight.
  • 2The next day, stir the wine, brandy, Cointreau and lemonade into the marinated fruit.
  • I love sangria and I like to use Spanish picota cherries for this when they are in season.
    José Pizarro
  • 3Pour the sangria into jugs with ice and give it a good stir. Make sure everyone gets some of the macerated fruit in their glass when you serve it.
  • If you prefer a less sweet sangria, use soda water instead of lemonade. You can play with the quantities, but please warn your guests if you have put a large amount of spirits into the brew – it slips down so nicely that they'll be tipsy before they notice!
  • Recipe photograph by Tara Fisher

You will need

  • 30 cherries, pitted
  • 4 peaches or nectarines, de-stoned and cut in segments
  • juice and peel of 2 oranges
  • 3 star anise
  • 4 whole cloves
  • 1 cinnamon stick
  • 3 tbsp light brown soft sugar
  • 1 bottle of good-quality light red Spanish wine
  • 100ml Spanish brandy (I use brandy de Jerez)
  • 100ml Cointreau
  • 500ml lemonade
  • ice, to serve
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+ Nutritional Information