A friend of ours hosted a Spanish themed night where we all brought a Spanish dish to share. It was awesome! There were Spanish tapas of course, a chorizo and tomato salad, raisin stuffed pork, sangria and due to a lack of communication, 2 attempts at crème brûlée. Craig brought the sangria and the second beset crème brûlée of the night (aka the unsuccessful one!). We all agreed the night was a great success, and decided the next themed dinner would be Japanese, which neither Jess or I have tried cooking, and hardly ever eaten before either. Craig’s crème brûlée did not work out, it was far too runny and no matter how long he fired the blow torch at it, the top would not caramelise. The sangria, on the other hand, was a success and one we can recommend everyone tries.
Makes ~2 Litres
- 1 bottle of red wine
- 1/3 cup sweet sherry
- 1 green apple, diced
- 1 orange, diced
- 2 peaches diced
- 1L of mineral water, or soda water or lemonade
- Combine all ingredients except the mineral water and let stand for at least a few hours, preferably overnight
- When ready to serve, add the soda water and serve.
- Disfrutar! (Enjoy!)