Photograph: Tara Fisher
- 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
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.
The next day, stir the wine, brandy, Cointreau and lemonade into the marinated fruit.
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!