Serves 8 | prep 30 mins | total time
- 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
- 1 x bag of ice, to serve
- Begin 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.
- The next day, stir the wine, brandy, Cointreau and lemonade into the marinated fruit.
- Pour 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.
Tip 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!
I love sangria and I like to use Spanish picota cherries for this when they are in season.