Cook and Scale
Classic Sangría
4 servings · 15 min total
Red wine macerated overnight with orange, lemon and apple, lightly sweetened and scented with cinnamon, then poured over ice — the jug every Spanish terrace runs on.
Ingredients
- 7½ dl red wine
- 2 dl orange juice
- 60 g white sugar
- 1 orange
- 1 lemon
- 1 apple
- 1 cinnamon stick
- 12 ice cube
Contains: Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
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.
- 5.
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.