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Special Sangria by Omar Allibhoy

14 July 2015

Last year I spent a wonderful day with Omar Allibhoy of Tapas Revolution at Leith's School of Food and Wine. We learned to cook many delicious Spanish dishes, and one of the highlights  of the day was learning how to make proper Spanish sangria. Omar has developed a way for the fruit to release more flavour by making a special syrup, which will keep in the fridge for up to 3 weeks.

Now that summer is here, it really is the ideal drink, and I urge you to try!



  • orange
  • lemon
  • peach or 3 plums, stoned and roughly chopped
  • pear or apple, cored and roughly chopped
  • 200g caster sugar
  • 1/4 cinnamon stick
  • 200 ml water
  • 200ml brandy
  • 200ml Triple Sec
  • punnet (200 g) strawberries, halved
  • ice
  • 750-ml bottle Spanish red wine
  • 500ml sparkling lemonade


1  First wash the orange and lemon and then peel off strips of the zest and cut into thin strips. Use a sharp knife to peel away the rest of the skin and pith and discard. Cut both fruits into segments. Place the orange and lemon segments and zest strips in a pan.


 2  Add the remaining fruit (except the strawberries) to the pan along with the sugar, cinnamon stick, water, brandy and Triple Sec and bring to the boil. Allow to simmer for 1 minute, then remove from the heat and add the strawberries. Leave to cool and then chill in the fridge. All the essential oils and aromas of the fruit will infuse the syrup – this is the secret of this sangria.


 3  Fill a large jug one-third with ice cubes and pour in enough of the fruit and syrup mix to come halfway up the jug. Add wine until the jug is nearly full and then add the lemonade to finish off. Stir with a long-handled spoon.




Recipe and image from Tapas Revolution by Omar Allibhoy available here





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