While the northern hemisphere is warming cold hands around mugs of steaming glühwein in front of crackling fireplaces, we’ll be beating the heat on Christmas Day! Chilled and sparkling, our twist-on- tradition sangria offers the comfort of festive spices and fresh berries with refreshing citrus undertones.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Berry Christmas sangria
- 500ml (2 cups) dry red wine
- 500ml (2 cups) pomegranate juice
- juice of 2 oranges
- 70g castor sugar
- 3 cinnamon quills
- 4 whole cloves
- 3 star anise
- 250ml (1 cup) sparkling water, to serve
- 250g fresh strawberries and blueberries, to serve
- pomegranate rubies, to serve
Heat all of the ingredients (except the sparkling water, fresh berries and pomegranate rubies) in a saucepan over medium heat, without boiling, about 10 minutes or until the castor sugar has dissolved. Remove from heat and allow to chill in the fridge, at least 4 hours.
Strain through a fine mesh sieve and discard the bits. Pour the chilled wine mixture into a jug and add the sparkling water, strawberries, blueberries and pomegranate rubies. Pour into glasses to serve.