Summer Christmas Sangria

Name: Summer Christmas Sangria
Prep time: 15 min
Total time: 15 min
Yield: 8 people
Cuisine: South African
Ingredients: 1 medium orange, washed; 1 large ripe but firm peach, washed; 150 g strawberries, washed and hulled; 250 ml chilled orange juice; 20 g caster sugar; 750 ml dry, fruit-forward red wine, chilled; 60 ml brandy; 500 ml plain sparkling water, chilled; Ice cubes, for the glasses

Be the first to rate

15 min totalPrep: 15 min Serves 8 people Drink

Summer Christmas Sangria in a clear jug with red wine, peach wedges, strawberries, orange slices and ice

This Summer Christmas Sangria recipe brings ripe peaches, strawberries and orange to a jug of chilled red wine. It suits a hot South African Christmas beautifully: fruity, refreshing and easy to pour while everyone settles around the lunch table. Choose a young, fruit-forward wine rather than an expensive bottle; a lightly wooded Merlot works well.

The fruit needs a little time in the fridge to flavour the wine, so make the base before you start the rest of lunch. Keep the sparkling water cold and add it only when you are ready to serve. Ice goes into the glasses, not the waiting jug, so the last pour tastes as good as the first. This is an alcoholic drink for adults.

Ingredients

Servings8

To serve

500 ml plain sparkling water, chilled
Ice cubes, for the glasses

Instructions

1
Use a clean jug with a capacity of at least 2,5 litres so there is room for the fruit and sparkling water.
2
Halve the orange lengthways, then cut it into thin half-moons, removing any pips. Stone the peach and cut it into slim wedges. Halve the strawberries, or quarter any large ones.
3
Pour the orange juice into the jug and stir in the caster sugar until dissolved.
4
Add the orange, peach and strawberries, followed by the red wine and brandy. Stir gently without crushing the fruit.
5
Cover and refrigerate for 2–4 hours to let the flavours mingle. The 15-minute prep time excludes this chilling time.
6
Just before serving, add the cold sparkling water and stir once or twice gently to keep as much fizz as possible.
7
Put ice into eight glasses. Divide the sangria and fruit between them, using a spoon to share out the fruit. Keep any remaining sangria refrigerated between pours.

Nutrition (per serving)

Calories: 140 kcal
Carbohydrates: 14 g
Protein: 0.7 g
Fat: 0.2 g
Saturated fat: 0 g
Sugar: 11 g
Fibre: 1.1 g
Sodium: 8 mg
Cholesterol: 0 mg

Estimated values based on the ingredients used.

Notes

Christmas tips

Chill the wine, juice and sparkling water beforehand. On a hot day, stand the serving jug in a basin of ice rather than leaving it in the sun.
For a head start, mix the wine, brandy, juice and sugar up to 24 hours ahead and refrigerate. Add the fruit 2–4 hours before serving and the sparkling water at the last minute.
Nectarines make a good substitute for peaches. Use ripe but firm fruit so the pieces hold their shape in the jug.
Label the jug as alcoholic and keep it out of children's reach. Offer a separate alcohol-free jug and drinking water alongside it.

Frequently asked questions

Which red wine should I use?

A young, fruit-forward Merlot or an unoaked red blend is a good choice. Avoid very tannic or heavily wooded wines, which can taste harsh when chilled.

Can I make it without alcohol?

Yes. Replace the wine with 750 ml red grape juice and omit the brandy and caster sugar. Add 30 ml lemon juice for balance, then taste before adding any extra sweetness. This version will taste more like a fruit punch.

How long can I keep leftover sangria?

Cover and refrigerate promptly, then enjoy within 24 hours for the best fruit texture. The sparkling water will lose its fizz; add a small fresh splash to each glass if needed. Discard sangria left at room temperature for more than two hours, or one hour in heat above 32°C.

Made this recipe? Rate it!

Be the first to rate

More beverages

Beverages