Sandra's Special Sangria

Sangria comes in many shapes and sizes, from pleasantly light and refreshing, for a hot afternoon, to 'Comes with a Health Warning' for an evening of serious partying. The mixture can also vary from undrinkable to delicious - it's not easy to prepare a good Sagria.

One of the best Sangrias I've ever tasted cost only 5 euros for a 1 litre jug on a refreshment stall in a Sunday market on the Costa Blanca. The secret to success is to soak fruit in the alcohol for at least an hour before finishing off the Sangria. On this particular stall, and everywhere else I've thought the Sangria was worth a return visit, there are always jugs of fruit and wine just waiting to be mixed and enjoyed.

Anywhere that uses tinned fruit instead of fresh should be avoided at all costs. That's the cheat's way, and you can't cheat with Sangria. The first sip will give you away.

What fruits to use, then? Anything that takes your fancy, is in season, and is ripe enough for the juices to flow when you prepare it. Not bananas, though. They will make your drink cloudy, as they start to break up in the alcohol almost immediately.

We live on the Costa Blanca, where oranges are cheap, juicy and plentiful. Strawberries are lovely at the moment, as are plums and melons. I always add some apple, as well. If you want to counteract some of the sweetness, add a little lemon or lime.

I usually make 2 1 litre jugs - one is never enough, and if you have any left over - highly unlikely, but it may happen - you can always store it in the fridge for a couple of days in a covered jug. Remove the fruit first, though. Chop your selection of fruit into small pieces no bigger than ½ inch square. Leave the skin on everything, unless you're using mangoes or kiwi fruit.

You need to prepare enough fruit to cover 2 - 3 inches in the base of the jug. Now add your alcohol. My favourite blend is brandy, sherry and red wine. How much? That's entirely up to you. For a refreshing but not overly strong Sangria, I use about 4 single measures of brandy, 1 wineglass of sherry and 2 - 3 glasses of wine for each jug. Don't waste your money on a good red wine - an ordinary table wine or 'vino de mesa' is fine for Sangria. Allow the fruit to stand for at least an hour, or up to 3 hours.

To finish off your Sangria, add plenty of ice, then top up with lemonade - not the diet variety, it doesn't give a fruity enough flavour. A word of warning if you're making this in Spain. Clear lemonade, which is the ideal choice for Sangria, is called 'gaseosa.'

'Limonade' is nice to drink on its own, but it is cloudy and it will spoil the colour of your Sangria. We drink with our eyes as well as our mouths, and if it doesn't look good, we'll decide it doesn't taste good before we even take a sip.

For special occasions, or for a stronger alcohol content, use half lemonade and half Cava, or any other sparkling wine. Stir well and serve, making sure everyone gets some ice and fruit in their glass.

For children or drivers, you can prepare a non-alcoholic Sangria using red grape juice, apple juice and lemonade. Any left over fruit from your Sangria can be stored in the fridge for a couple of days. It makes a tasty topping for ice cream, cheesecake or yogurt. Be careful, though, as the fruit will contain alcohol.

I hope I've inspired you to experiment with this delicious drink. Remember, making good Sangria is an art, not a science. The correct quantities are those that work for you. Enjoy!