- Cuisine: Spanish
- Serves 8–10
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
Outdoor summer parties in Spain always include big jugs of this fruity, spiced wine punch. You can add seasonal fruit to give an extra burst of variety and colour — it seems so festive and is the perfect drink for a summer Christmas.
Ingredients1 cup water
½ cup sugar
1 stick cinnamon
750ml dry red wine (Spanish, if available)
1 x 1.25L bottle soda water
PreparationCombine the water, sugar and cinnamon stick in a saucepan and boil for 5 minutes. Remove from the heat and allow the syrup to cool.
Slice the orange and lemon, place them in a bowl and pour the syrup over the fruit slices. Marinate for at least 4 hours.
Fill a large glass pitcher one-quarter full of ice. Add the marinated fruit, 1 cup of the syrup and the red wine. Stir well with a sangria stick or a wooden spoon and add soda water to taste. Serve in chilled wine glasses.
TIP: Peach slices, strawberries or other fruit in season may replace the orange and lemon.
SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Sangria recipe then browse more Spanish recipes, beverage recipes, christmas recipes, margaret fulton christmas recipes, easy recipes, entertaining recipes, fruit recipes and our most popular hainanese chicken rice recipe.
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A saltwater shellfish, invariably sold fresh. Usually be steamed, grilled, poached or eaten raw.