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Sunshine sangria

Sunshine sangria

A refreshing Spanish favourite

  • Serves 4-6
  • Less than 25 minutes, plus overnight chilling
 

INGREDIENTS

  • ¼ cup (60ml) water
  • 2 Tbsp (30ml) castor sugar
  • 1 stick cinnamon
  • 3 star anise
  • 1 bottle (750ml) red wine
  • ¼ cup (60ml) gin or white rum
  • Juice (60ml) of 2 limes
  • 1 punnet (250g) strawberries, halved
  • 1 punnet (250g) raspberries
  • 3-4 peaches, cubed
  • 3 cups (750ml) lemonade or soda water
  • Ice cubes, for serving
  • Mint leaves, to garnish

METHOD

  1. To make sugar syrup, heat water, castor sugar, cinnamon and star anise and simmer until sugar dissolves. Cool and strain.
  2. Combine syrup, red wine, gin (or rum), lime juice and fruit in a jug.
  3. Refrigerate for 8 hours.
  4. Top mixture with lemonade or soda water and ice, and garnish with mint leaves just before serving.
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