Picota Cherry Sangria
Indulge in the flavors of summer with this refreshing Spanish sangria recipe. Bursting with vibrant Picota cherries, juicy peaches, and the aromatic blend of spices, this fruity concoction is elevated to perfection by the addition of Spanish red wine, brandy, and Cointreau. Let it all marinate together for a burst of deliciousness, before serving with some ice for a cool and invigorating sip. Cheers to a taste of sunny Spain in every glass!
— Constant Cookbook
Ingredients
- 24 Picota cherries, pitted
- 4 Peaches, cut into segments
- 2 Unwaxed oranges, juiced and peel removed
- 3 Star anise
- 4 Whole cloves
- 1 Cinnamon stick
- 3 tblspn Brown sugar
- 1 bottle of good quality Spanish red wine
- 100ml Brandy de Jerez
- 100ml Cointreau
- 400ml fizzy lemonade, or to taste
Instructions
- Begin by mixing together the cherries, peaches, orange juice and peel, spices and sugar.
- Cover and leave to marinade in the fridge for 12 hours.
- When you are ready, stir in the wine, brandy, Cointreau and lemonade.
- To serve, pour the sangria into a jug along with some ice, and give it a good stir.
- Make sure everyone gets some of the macerated fruit in their glass.
Yield
Serves 6
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