There is nothing I find more enjoyable than sipping a glass of sangria in the backyard while playing a ridiculously competitive game of Finska during the summertime.
With the warmer months comes Christmas - my favourite time of the year - and the desire for a spicy Christmas beverage. This sangria recipe has been my go-to option for picnics and works perfectly with either my mulled wine or cider spice kits.
Simply tip the contents of the spice kit (keep the fruit aside) into a saucepan along with a third of a cup sugar and half a cup of water, bring to a simmer over a low heat and simmer for 3 minutes.
Take off the heat and leave for ten minutes, this will allow the spices to steep while the syrup cools.
Strain the syrup into a jug, add the fruit and pop the cinnamon sticks in as well (if you have any fresh fruit slice it up and throw it in, a dash of orange juice is also good).
Pour in a bottle of wine (and maybe a little dash of brandy or rum) and stir. Let stand or refrigerate for a couple of hours. Sangria is best chilled but not crispy cold, get it out of the fridge 15-30 minutes before serving, pour into glasses and enjoy!
