Sangria espagnole traditionnelle

Ingrédients

• 1/4 cup simple syrup (optional)
• 1.5 bottles young, fruity red wine (good quality but not oaky or complex)
• 2 oranges
• 1 lemon
• 1 cinnamon stick
• 1 green apple (cut in chunks (optional))
• 2 peaches or apricots (cut in chunks (optional))
• citrus-flavored soda or carbonated water (optional)
• 2 ounces brandy, vermouth, or other hard liquor (optional)

Préparation

1. 1

   Make the simple syrup by dissolving 3 tablespoons (38g) of granulated sugar in 3 tablespoons (45 ml) of water over medium heat, then set aside to chill until ready to use.

2. 2

   Wash the lemons and oranges, then cut off thick pieces of rind. Juice the lemons and oranges.

3. 3

   Pour the wine, orange juice, lemon juice, and brandy (if using) into a large pitcher or pot and stir to combine.

4. 4

   Add simple syrup to taste, then add the cinnamon stick and lemon and orange rind. Add the chunks of green apple and peaches/apricots at this stage if using.

5. 5

   Let the sangria sit for at least 2 hours (preferably overnight) to allow the wine to take on the aromas of the citrus rind and cinnamon.

6. 6

   Serve over ice. Add soda or carbonated water right before drinking if desired.