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Cocktail of the week: rainbow sangria

Sam Purnell shares a cocktail reminiscent of sunny Spain

Sangria is great. We would always take family holidays to Spain when I was growing up, so I have many fond memories of the drink. It’s now a firm family favourite, with sangria featuring at many celebrations. It has all the things you want in a cocktail—it’s fruity, sweet, refreshing, boozy, and this version puts an extremely colourful twist on it. As we’re coming to the end of Hilary and it’s starting to warm up, it’s the perfect time to make this drink, and convince yourself that summer is coming soon.

1 750ml bottle dry white wine (refrigerated)
3 tbsp granulated sugar or honey
1 tbsp lime juice
8 cups diced rainbow fruit
140ml lemonade
80ml brandy (optional)
Ice to chill

Fruit suggestions:
Red: strawberries, raspberries, pomegranates
Orange: mandarin oranges, orange wedges
Yellow: fresh (not canned) pineapple
Green: honeydew melon, green grapes
Blue: blueberries
Purple: red grapes, blackberries

1. Combine wine, sugar/honey, and lime juice in a pitcher and then stir until combined.

2. Chop your fruit into bite-sized pieces.

3. Add fruit to your serving glasses or a separate pitcher in the order of the colours of a rainbow. Then pour the wine over the fruit until the fruit is covered. Refrigerate the drinks for 15 minutes to let the flavours meld.

4. Top with lemonade and a splash of brandy if desired.

5. When pouring into individual glasses, you may want to add ice to chill the drinks for a bit longer.


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