Cherry sangria
Serves: 8
Prep time: 30 minsTotal time: 
Recipe photograph by Tara Fisher
Cherry sangria
Serves: 8
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
197Kcal
Fat
0.1gr
Saturates
0gr
Carbs
20gr
Sugars
20gr
Salt
0gr
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
Ingredients
- 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
Step by step
- 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.TipIf 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!
Chef quote
I love sangria and I like to use Spanish picota cherries for this when they are in season.
