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Transport your tastebuds to a flamenco bar in the back streets of Seville with this delicious, easy-to-make sangria recipe.


Makes 2 litres or 12 drinks 

Sugar Syrup 

350g white sugar

350ml water


700ml red wine

300ml aged or spiced rum

90ml triple sec

500ml freshly juiced apple juice

(from 5 apples)

2 limes, juiced

2 cinnamon sticks

1 blood orange, finely chopped

ice, to serve


To make sugar syrup, add white sugar and water to a pot over medium heat and stir for 5 minutes or until sugar has dissolved.

Allow to cool before pouring into a sterilised bottle. Keep sealed in the fridge for up to two weeks.

To make sangria, mix 300ml of the sugar syrup with red wine, rum, triple sec, apple juice, lime juice, cinnamon sticks and blood orange in a large jug and stir with a long wooden spoon.

Serve chilled in glasses.

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