Cranberry sangria
Better known as a sunny holiday tipple, adding cranberry juice to sangria makes it a fresh alternative to mulled wine
Pomander spritz
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 1 (with leftover syrup)
Skip to ingredients
- 50ml orange juice syrup(see recipe below)
- 50ml gin
- 100ml prosecco
- 50ml sparkling water
- ice
- 3-5 cloves
For the orange juice syrup
- 150ml smooth orange juice
- 1 clementinesliced, plus a wedge to serve
- 3 cloves
- 50g golden caster sugar
Nutrition: Per serving
- kcal255
- fat0g
- saturates0g
- carbs19g
- sugars19g
- fibre0.3g
- protein0.7g
- salt0.03g
Method
step 1
First, make the syrup. Heat the orange juice, clementine slices, cloves and sugar in a pan over a medium heat until the sugar has dissolved and the clementine softens slightly, about 3-4 mins. Take off the heat, cool and strain. You will make more syrup than you need – any leftovers will keep chilled for up to three days.
step 2
Pour 50ml of the syrup into a large wine glass. Add the gin, prosecco, sparkling water and a handful of ice. Push the cloves into a clementine wedge and drop this into the glass.
