I love Sangria, my palate tends to veer towards sweet wines and for this reason Sangria is a favourite. But not only that but it’s great to have on hand at dinner or cocktail parties….it’s always a hit! For those that haven’t been introduced to the deliciousness of Sangria before, it’s basically a sweet fruity red wine, with some sparkly and loads of tropical fruit.
My most memorable moment of drinking a great Sangria was in Barcelona, Spain in 2010. Of course, Sangria is traditionally made in Spain and at the time it was very cheap, from memory my cousin and I devoured a litre in a very short amount of time. It went hand in hand with a delectable Paella dish and we enjoyed our meal as the sun set around 10pm! Ah, such summer bliss 🙂
Ever since then I have searched high and low for a place that serves a good Sangria, I’ve also tried several recipes…some were good but not great! Until now….
I celebrated a birthday over the weekend and I made this new Sangria recipe for the first time and it was a complete hit by everyone! I decided to share it after being asked for the recipe. It’s a sure favourite to serve at dinner parties and BBQs.
Give it a go at your next get together! You’ll love it!
- 1 bottle of Brown Brothers Cienna (chilled)
- 500ml of ginger ale
- 1 cup of strawberries
- 1 large orange
- 1 ripe yellow peach
- Slice the fruit and combine into a jug or punch bowl.
- Add the Cienna and ginger ale, mix well
- Chill in the fridge for at least an hour (though at least 3 hours is best) before serving.
Note: If you can’t get a hold of Brown Brothers wines which are made in Victoria, Australia, you can use any type of sweet red wine. I recommend Brown Brothers wines with this recipe.