Madeleine’s Spiced Sangría



Last Saturday we celebrated my friend Diana’s 21st at the Hutt (and by ‘we’, I mean everyone else celebrated at my house while I was at work, then I got to pig out on the leftovers when I eventually made it home). Diana’s Mexican, so she had the house decked out in my favourite colourful papel picado streamers with a gigantic piñata out the back, and the whole thing was catered with some seriously delicious tacos and other treats on offer.

My job? Give her the keys and fill an entire laundry bucket with sangría.

I used a colleague’s recipe as a base to work from, but I subbed the sugar syrup for pomegranate juice, added some chili to stick with the Mexican theme, and used up some of the Huttmate’s leftover rum instead of buying a whole bottle of cointreau. Yep, I know, I absolutely cannot stick to a recipe but hey, it turned out to be delicious!

Make a meal of it:

For syrup
2 cups pomegranate juice
10 cinnamon sticks
2/3 tbsp cloves
1/3 cup lime cordial
Rind from 1 orange, sliced thinly (keep the rest of the orange to slice and throw in the sangría later)
Decent slug of vanilla essence
2 shakes of chili (or to taste)

For Sangría
1 bottle red wine (I used a cab sav)
1 litre dry ginger
90ml brandy
90ml cointreau or spiced rum
Punnet of strawberries and two small granny smith apples, sliced and diced

1. Put all the syrup ingredients into a saucepan and heat gently until fragrant. Make this two days before the party so it can sit in the fridge and all the flavours can seep out.
2. The night before the party, combine the syrup with the wine, spirits, and chopped orange. Again, leave in the fridge to stew.
3. Before serving, add the ginger ale, strawberries and apple.
4. Serve over ice and get ready to festejar!

Note: I tripled the recipe to suit a big party, and had enough left over to poach some pears in during the week. Yum!




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