A beautiful combination of sweet ClemenGolds with red wine and spices. Add slices of fresh ClemenGold with lots of ice and mint as the perfect, refreshing drink for a warm summer evening.
Ingredients
- 2 cup dry red wine
- 1 cup port or muscadel
- 2 cup fresh Clemengold juice
- 4 thick strips Clemengold rind, peeled with a vegetable peeler
- 2 cinnamon sticks
- 4 whole cloves
- 4 cardamom pods, crushed open
- 4 whole allspice berries
- 3 tblsp soft brown sugar
- ice, fresh mint leaves and extra Clemengold slices to serve
Method
- Place all of the ingredients in a large saucepan over a medium heat. Stir to dissolve the sugar.
- Bring to just below boiling point and allow to simmer gently for 8-10 minutes. Take care not to boil too rapidly as it may become bitter.
- Remove from the heat and allow to cool. Serve with lots of ice, mint and extra slices of ClemenGold.
Notes
1. The mixture can be made in advance if you like, as the flavour from the spices will develop and become more prominent.
2. In winter, serve this like a glühwein. Simmer as above, but serve hot in glasses with extra slices of ClemenGold.
3. If preferred, dilute the sangria by adding two cups of soda water or ginger ale. Add vodka, gin or rum to taste, if preferred.
4. Add a couple of slices of fresh ginger to the wine mixture and simmer as above.
