We had a big BBQ to attend this weekend, and I wanted to take some sangria along so they’d try proper sangria (instead of the bottled stuff they sell here). So I asked my best friend for her recipe, and she obliged. I’m sure she won’t mind I spread the taste of great sangria with the rest of the world. So, recipe for all of you!
Sangria a la Sus
- 3l of (cheap) rose wine – I used a partybox from Aldi
- 500 ml of lemon/orange soda (I used Agrums – all in one, what can I say?)
- 60 ml of whisky
- 210 ml of cane sugar syrup (purchased, because well, I wasn’t feeling like making it)
- 1 orange, scrubbed, cut in wedges and then sliced
- 1 lemon, same as above
- 1 pear, scrubbed and cut into cubes
- 1 nectarine, scrubbed and cut into cubes
- Pour the wine in a big container (a 6-8 l pot is ideal). Add the soda and whisky, and mix well. Add nearly all the syrup and mix well, taste and add more syrup if necessary. Warning: the sangria should still taste sharp-ish at this stage, it will mellow after macerating in the fridge.
- Add the orange and lemon to the sangria, you can squeeze / mush some pieces so they release some juice. Add the rest of the fruit and let rest for at least 12 hours, ideally 24, in the fridge.
- Serve cold, adding some fruit to each glass.