My husband and I were supposed to go on a long weekend to Barcelona recently, however due to the lockdown of most countries during the Coronavirus outbreak, we had to stay at home instead. As we couldn’t go to Spain, we decided to bring a bit of Spain to us, by making our own Sangria. I’d never had it before, and I was a little bit apprehensive about it because I don’t somehow think red wine works as a cold drink. I’m so glad we made it though, as it was amazing! I’ve already made it again since the first time, that’s how much I liked it.

Makes 2 servings

~1/2 bottle of fruity red Rioja (or Pinot Noir or Grenache)
1 tbsp syrup
50ml brandy
1 slice of pineapple
3 strawberries
1 kiwi
1/2 apple
1 orange
1/2 lemon

ice cubes for serving


1. Peel and cut the kiwi in smallish pieces. Finely chop the pineapple and cut the strawberries in quarters. Slice the lemon. Place in the serving jug.

2. Cut the orange in half. Squeeze the juice out of one half, and slice the other half, and add the juice and the slices to the other fruits.

3. Pour the wine in, followed by the brandy and syrup, and stir well.

4. Put some ice in the serving glasses, and fill with the liquid and fruit.



Glögi (mulled wine)

When you live in your native country, you take it for granted that you can just pop in to a shop and get whatever delicacies you happen to fancy. If you have however settled abroad like me, you’ll have to learn to make things yourself. I know you can also buy mulled wine mixtures in the UK, however, since I created my recipe, I never felt the need to try them. Every year, I end up making a few batches of this, as you can’t stop having it once it’s ready! Also, it’s actually really easy to make.

1 1/2 liters water
1/2 liter apple and blackcurrant squash
1 liter blueberry juice
6 thumb size pieces of fresh root ginger, roughly chopped
6 cinnamon sticks
6 tbsp cardamom pods
2 tbsp whole cloves
1 orange, grated peel and juice
2-3 whole star anise

1. Put all ingredients together in a large pan, and bring to a boil. Simmer, covered, for an hour, and pour through a sieve, then bottle.


2. When serving, I tend to fill 1/4 or 1/3 of the cup with red wine, and fill the rest of the cup with the spice mixture.