This post’s name came from the fact that I totally read the name of this recipe incorrectly. More than once. I swear, the first four times looked at it I thought it was called Cheery Sangria. I even wrote it that way on my “meal” planner. Cheery Sangria. It was only when I was writing the ingredients on my shopping list that I paused. “Oh. It has cherries in it. That’s cute, they made a pun.” Well, it turns out, they didn’t. But I did. And we all know how much I love that! So, technically what we’re drinking today is CHERRY sangria. But you know what? It brought a touch of the sun and warmth of Portugal into a totally cold, wet and grey Melbourne winter day so I think Cheery Sangria works just as well!!
Yes, I’m back from holiday. And determined to make Sangria my drink of choice for this summer. It’s just so good!!! Wine and fruit and a little bit o the hard stuff….it really doesn’t get much better. Mind you, summer has to come first. And at the moment, it seems a long time away.
The best Sangria I had overseas was in Portugal – a teeny cafe in Faro. Here I am drinking one….
The Portuguese,they are a people after my own heart. They have a cherry liqueur called Ginja which is commonly drunk for breakfast. Speaking of which…when the breakfast buffet contains both Portuguese egg tarts and sparkling wine, I know I have found my people!
Cheery times! And cheersy times!!! But now onto some cherry times.
The cherry sangria I made is pretty hearty. It has loads of strong, spicy flavours which made it suitable for a cold winter’s day. I also totally forgot to add the cinnamon stick but that would have only made it even better! The gorgeous deep red colour is also so pretty and warming. I also used cherries and sparkling wine to remind me of the Portuguese breakfast drinks of Ginja and cava!
But let’s start with some fruit. Limes, blood oranges and, of course cherries make for a tasty and colourful combination!
Then add some tequila for a kick, grenadine for sweetness and a teeny taste of Tabasco for spice and muddle the fruit to get some juicy, fruity flavours. (Pre-muddle is also when the cinnamon should have been added).
Top with orange juice and some sparkling red wine…and voila…cherry sangria!
- 500ml chilled sparkling shiraz (you can also use non-sparkling shiraz)
- 500ml chilled orange juice
- 2 tbsp tequila
- 2 tbsp grenadine
- splash of Tabasco sauce
- 1 cinnamon stick
- 500g cherries
- 2 limes, cut into eigths
- 2 blood oranges, sliced
- Mint leaves to garnish
- Place the lime wedges and the slices from one of the oranges into your jug. Add half the cherries. Halve the remaning cherries and add them to the rest of the fruit.
- Add the cinnamon stick, grenadine, tequila and tabasco
- Muddle the fruit to express some of the juices.
- Add the orange juice and sparkling shiraz and stir well.
- Place a slice of orange and a few mint leaves in each glass and pour the sangria over.
- Serve immediately.
Have a great week!