Having heard about sangría, a kind of Spanish national summer drink, I haven’t actually seen people drinking sangria in Spanish bars. Those who do, are usually tourists who are ready to pay quite a big price for a glass of relatively bad wine mix with a pair of fruit slices inside. I only tried sangria once in a bar and I’ve been making it myself ever since. It makes a perfect summer cocktail, the fruit ingredients can vary according to your liking and it doesn’t take much time to prepare either.
And here is my latest version of sangria:

Note: The proportion wine/Fanta may vary due to the alcohol rate of the wine you’re using. If you prefer it stronger, mix it with less Fanta, or the opposite for if you like it more on the fruity side.

1. Boil water with the cinnamon stick and sugar for a few minutes, then let cool.
2. Wash the fruit well and pat dry. Slice the lemons, apple and peach and place them into a big bowl. Add the red currant.
3. Combine the fruit with wine, add the cinnamon water and finally, Fanta.
4. Stir and store the bowl in the fridge for the sangria to cool well.
5. Before serving, pour the sangria into a jar (jarra in Spanish) and serve with some ice cubes.

I even made a white wine sangria, I could call it sangria blanca. Although I’m more a fan of red wine, I was pleasantly surprised by the taste; the fruits I used were melon, apricot, lemon and I also added a bit of fresh ginger.

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