Bodega sangria

Sangria at another of Milgate and Abrahanowicz's restaurants, Porteno.
Sangria at another of Milgate and Abrahanowicz's restaurants, Porteno. Photo: Marco Del Grande

Drinks are just as important as food when the Bodega boys entertain at home. Serve this sparkling wine sangria as the prelude to tapas such as grilled calamari stuffed with morcilla sausage.

Ingredients

80g castor sugar

1 litre red wine (malbec or other medium-bodied)

400g strawberries (or other red berries)

1 vanilla bean

30ml espresso

grated zest of 1 lemon

grated zest of 1 orange

1 litre cava (Spanish sparkling wine)

Method

Combine castor sugar and 80ml water in a small saucepan and stir over medium heat until sugar is dissolved. Remove and cool.

Combine sugar mixture with remaining ingredients except cava in a bowl, stir well, cover and refrigerate for 24 hours.

Blend in a food processor or blender. This may need to be done in batches.

Strain mixture through a sieve. Mix with cava and serve.