I hadn’t intended to post this as a recipe (I mean who am I to tell you how to put something into a glass and stir) but I was pleasantly surprised by just how nice this cobbled-together ‘sangria’ was. I found myself making it several times over the last week as a pre-dinner apero. To be honest I’m not quite sure what really goes into authentic sangria so I admit that this is not even an approximation of the classic Spanish recipe, more a happy accident involving a few tail ends of things in the fridge.
Last Sunday I took myself out for a walk armed with my ‘foraging bag’ and a pair of stout shoes that were far to hot and heavy for the weather. I set off uphill towards the sloe bushes near my office passing via several apple and pear trees to pickup a few windfalls. I felt ready to melt once I reached the hedgerow but my effort was rewarded by the sight of at least 15 large bushes loaded with fruit. As anyone who’s picked sloes knows, they are vicious plants. They have thorns several inches long and once my arms were utterly shredded I knew it was time to go home. Over the next few days I’ll be busy making sloe and apple jelly ready for Christmas presents but for now I’m sitting back with a cold, sweet sloe sangria and enjoying the summer sun.
If you don’t have a bottle of last year’s brew you can buy Gordon’s sloe gin in most supermarkets. If you have any local produce shops or farms nearby have a look for some. Other fruit gins or vodkas would work fine – wild plum, damson or bullace, or perhaps cherry or blackberry.
- 80ml fruity red wine
- 80ml fresh orange juice
- 35ml sloe gin
- lemonade or soda
Put several ice cubes in a large glass and pour over wine, orange juice and slow gin.
Top up with lemonade to taste and stir.
Decorate with a slice of orange if so-inclined.
Find a warm spot in the sun and enjoy with a good book. Cheers!