As is the case with so many Spanish specialities, thee is no fixed Sangria (on Spanish: sangría; meaning “bloody”) recipe. It consists of “a little bit of this, a little bit of that”, and whatever fruits happen to be in the kitchen. Feel free to add other ingredients to taste. Because the success of any mixture will depend on the quality of these ingredients, it is crucial always to use good red wine, fresh fruit and flavourful juice.

Sangria must always be served ice-cold. If serving from a punch bowl, stir it in the bowl before ladling it into a glass. Finally, if possible, drink it on the beach – there is no finer feeling.

Ingredients:

• 3 1/4 cups (26 fl.oz) dry red wine
• 2 cups (16 fl.oz) sparling apple juice
• 4 tablespoons gin
• 4 tablespoons citron-flavored vodka
• 2 tablespons sugar
• juice of large orange
• juice of large lemon
• 1 small orande, sliced thin crosswise
• 1 small lemon, sliced thin crosswise
• 1 small lime, sliced thin crosswise

Method:
Pour all the ingredients into a large pitcher, mix well, and refrigerate. Serve chilled over ice.