• 30 cherries, pitted
  • 4 peaches or nectarines, de-stoned and cut in segments
  • juice and peel of 2 oranges
  • 3 star anise
  • 4 whole cloves
  • 1 cinnamon stick
  • 3 tbsp light brown soft sugar
  • 1 bottle of good-quality light red Spanish wine
  • 100 ml Spanish brandy (I use brandy de Jerez)
  • 100 ml Cointreau orange liqueur
  • 500 ml lemonade
  • ice, to serve


  1. 1

    Begin by mixing together the cherries, peaches, orange juice and peel, spices and sugar in a large bowl. Cover and leave to marinate in the fridge overnight.

  2. 2

    The next day, stir the wine, brandy, Cointreau and lemonade into the marinated fruit.

  3. 3

    Pour the sangria into jugs with ice and give it a good stir. Make sure everyone gets some of the macerated fruit in their glass when you serve it.


    Kitchen secret: if you prefer a less sweet sangria, use soda water instead of lemonade. You can play with the quantities, but please warn your guests if you have put a large amount of spirits into the brew – it slips down so nicely that they'll be tipsy before they notice!

Nutritional Details

Each serving provides
  • Energy 867kj 207kcal 10%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 22.5g 25%
  • Salt 0.03g <1%

% of the Reference Intakes

Typical values per 100g: Energy 318kj/76kcal

Each serving provides

22.5g carbohydrate 1.8g fibre 1.1g protein

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