Traditional portuguese sangria

In my family, sangria means summer: the big glass pitcher coming out for barbecues, the fruit macerating in brandy and Port while the grill heats up, and everyone hovering to steal a wine-soaked strawberry before serving time.

The Portuguese version borrows the Spanish idea and improves it with our own accents: a shot of Port wine alongside the brandy, brown sugar instead of white, and cinnamon sticks in the pitcher. It tastes like a Lisbon terrace in July.

The secret is patience — give the fruit at least an hour with the sugar and spirits before the wine goes in. That maceration is the difference between real sangria and wine with fruit floating in it.

Portuguese Sangria Recipe

Prep time: 20 minutes (plus 1 hour macerating) · Cook time: no cooking · Total: about 1½ hours · Servings: 8 · Calories: ~118 per serving

Ingredients

• 2 oranges (juice of one; the other cut into pieces)
• 1 pear, cut into small pieces
• 1 apple, cut into small pieces
• 8 strawberries, halved
• 1 lemon (juice and peel)
• 3 tablespoons brown sugar
• 1 shot aged brandy
• 1 shot Port wine
• 2 cinnamon sticks
• 6 mint leaves
• 1 bottle (750 ml) red wine
• 2 cups lemon-lime soda or sparkling water
• Ice, to serve

Instructions

1. Mix the fruit with the sugar, brandy, Port and mint leaves.
2. Add the orange and lemon juice (peel the lemon first and reserve the peel), stir, and let the mixture macerate for an hour.
3. Transfer to a pitcher and pour the wine and soda over the top.
4. Add the cinnamon sticks, the lemon peel and ice to taste. Stir gently and serve.

Recipe Notes

• Peaches, raspberries or watermelon are all wonderful additions.
• Use a red wine you would happily drink on its own — fruity and full-bodied works best.
• Adjust the sugar to your taste, or swap it for honey.
• Sparkling water instead of soda gives a drier, more adult sangria.