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Sangria Blanca / Spanish Cocktail

A recipe by Frank Camorra

Makes about 1 litre (35 fl oz/4 cups)



  • 310 ml (10¾ fl oz/1¼ cups) white wine

  • 1½ teaspoons red wine

  • 125 ml (4 fl oz/½ cup) white rum

  • 60 ml (2 fl oz/¼ cup) Cointreau

  • Seeds from 1 pomegranate

  • 4 lemon wedges

  • Lime wedges

  • 500 ml (17 fl oz/2 cups) soda water or lemonade, chilled

  • 6 mint sprigs, leaves only



Combine the wines, rum, Cointreau, pomegranate seeds and lemon wedges in a pitcher and mix. Cover with plastic wrap and refrigerate overnight. Fill four large tumblers with ice and add four lime wedges into each glass. Pour the soda water into the pitcher then pour the sangría over the ice. Garnish with mint leaves.



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