Summer is here – so dust off the BBQ, call up your nearest and dearest and spice up your drinks menu with the delicious addition of a pitcher (or two!) of sparkling sangria infused with a British sunshine vibe courtesy of Pimms-esque floating fruits.
This isn’t your classic sort of sangria. First off, it’s made with prosecco, instead of the classic red or even white wine. It doesn’t have brandy or rum in it. So I guess the only thing making it sort of sangria-y, is the fruit and the cinnamon. Because, yes, sangria needs cinnamon to be sangria. Don’t discount it – it adds a bit of warming spice, but doesn’t overpower. It’s the secret to good sangria and you’ll drink more and more to figure out what that hint of familiarity is. If a little extra warmth is what you’re after (because you never know what the British summertime weather will throw at you) toss in a couple of whole star anise for good measure, but you can definitely skip out on them if you don’t have any on hand. Don’t skip out on the cinnamon sticks though!
Total time: 15 minutes
*1/4 cup sugar
*1/4 cup water, hot
*2 cups prosecco
*3 cups sparkling citrus juice
*1 cup aperol
*2-3 sticks cinnamon
*1-2 whole star anise
*3 cups assorted stone fruit, assorted
Stir the sugar into the hot water to dissolve. Set aside to cool while cutting up the fruit.
You can use whatever fruit you happen to have in your fridge or sitting on your countertop. Fruits that compliment each other are cherries, oranges, peaches and plums.
When all your fruit is cut up, mix all the ingredients in a large pitcher.
Place in the fridge and enjoy chilled over ice.