Classic Sangría

Method

1. 1
   • orange1
   • lemon1
   • apple1

   Prep the citrus and apple — Scrub the orange and the lemon under hot water to remove any wax. Slice half of each into thin rounds and squeeze the other halves. Core the apple and cut it into small dice — small pieces give up their flavour faster and are easier to spoon into a glass.

2. 2
   • red wine7½ dl
   • orange juice2 dl
   • white sugar60 g

   Dissolve the sugar first — Put the sugar in a large jug with the orange juice and the squeezed citrus juice and stir until every grain has dissolved. Do this before any wine goes in — sugar will not dissolve properly in cold wine and you end up with a gritty base.

3. 3
   • red wine7½ dl
   • apple1
   • cinnamon stick1

   Add the wine and fruit — Pour in the red wine, then add the citrus rounds, the diced apple and the cinnamon stick. Stir once, gently — you want the fruit suspended, not bruised.

4. 4
   • red wine7½ dl
   • ice cube12

   Macerate in the fridge — Cover the jug and refrigerate for at least 4 hours, ideally overnight. This is the whole recipe: the fruit perfumes the wine and the tannin softens. Do not add ice at this stage or it will dilute as it melts.

   ⏱4 hr
5. 5
   • cinnamon stick1
   • ice cube12

   Pour over ice — Fish out the cinnamon stick, fill four tall glasses with ice cubes and pour the sangría over, spooning a little of the macerated fruit into each glass. Serve very cold.