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Another one from the archives today! I honestly love my recipe for a Classic Sangria so much I also included it in my first book, Student Eats, but today as things are starting to finally warm up and weekends are finally becoming suitable to spend outside sitting on the patio, I thought I’d give this a re-share as it really is the perfect little recipe to have on hand for impromptu guests or cocktail hours – if you keep a bottle of lemonade and a bottle of Spanish Rioja chilled it can be instantly ready in a pinch. Oh, and it’s best made in a beautiful big jug for sharing!
I’m one of those terrible people who will stand in front of all the wine in the supermarket and categorise it as either ‘French’ or ‘Bad’. Now, I know this is not true, but hands up who else naturally gravitates towards our neighbours when you’re looking for something quick, and you want it to still taste great in spite of being cheap? A few years ago I was lucky enough to be flown out to Rioja with probably Britain’s most famous Spanish wine brand, Campo Viojo (you can see all my posts from the trip and my two part tour of their stunning winery here) and it really taught me to appreciate Spanish wine, especially reds from Rioja, and Cava, which makes such a great change to the prosecco I’m not too fussed about, but Britain seems to be obsessed with! So, if you’re looking for a good entry point into Spanish wines, this sangria is it – it just would not be the same made with French wine!
This easy, classic Spanish sangria is great for a party! Use a good Spanich garnacha Rioja wine for a full bodied glassful – I used a couple of complimentary bottles of Campo Viejo Garnacha Rioja here!
2 x 750 cl bottles Campo Viejo Garnacha Rioja
120ml (4 oz) Brandy
120ml (4 oz) Triple Sec
200ml (7 oz) Sparkling Lemonade
2 tsp Golden Caster Sugar (optional)
Handful Fresh Apple, cubed
Handful Fresh Strawberries, cubed
1/4 Orange, sliced then quartered
In the bottom of a large jug mix together the brandy and the triple sec. I find adding orange liquor as well as the traditional brandy it gives it a nice Summery and fruity flavour.
Add the wine and the lemonade and stir well. Taste, and see if the sugar is required. Depending on your brand of lemonade, triple sec and personal tastes, it might be sweet enough already. If you’re adding it, stir until it is all dissolved.
Add the fruit, stir well and serve either chilled or at room temperature, depending again on your personal preference.
Chill the wine and lemonade ahead for an instant pitcher.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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