Description
If you have left over sugar syrup from preserving fruit, use it as a base for this makeshift sangria. What it lacks in authenticity, it makes up for in flavour.
Scale
Ingredients
- 2 cups syrup left over from spirited fruit
- 1 bottle white wine, 750 mL (I used a Vidal.)
- 1/4 cup orange liqueur
- 1 cup diced fresh fruit, if desired
- 1 handful chopped lemon verbena
- 2 cups seltzer water
Instructions
- Put the syrup, wine, liqueur, lemon verbena and chopped fresh fruit, if using, in a jug. Stir and refrigerate until cold.
- When ready to serve, pour over ice, making sure you get some of the fruit (if you used it) in each glass. Add seltzer water to taste, and enjoy.
Notes
Use any flavoured liqueur you think will go with the fruit. Ginger, orange, raspberry, cassis and cherry go well with most fruits.