Orange sangria

Orange sangria

By
From
The Natural Cook
Makes
8
Photographer
Laura Edwards

I discovered this recipe while drinking in a colonial bar in Granada, Nicaragua. It was the best sangria I’d ever had and the lovely owner kindly gave me the recipe.

Ingredients

Quantity Ingredient
1 quantity Raw oranges with cinnamon and mint
1 bottle merlot
200ml orange juice, freshly squeezed
25ml rum, (optional)
25ml cointreau
1 lime
1 lemon
400ml sparkling water
75g rapadura sugar
or 75g raw cane sugar
mint sprigs, to serve

Method

  1. Pour the wine into a large jug or two and add the orange juice, sugar, rum (if using) and Cointreau. Stir to dissolve the sugar.
  2. Cut the lime and lemon in halves. Squeeze half of each into the mixture, then cut the other halves into slices and add them, too. Put in the fridge to chill.
  3. When you’re ready to drink, add the sparkling water. Serve the sangria in glasses topped with a slice of raw oranges with cinnamon and mint and a sprig of mint.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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