Sparkling shiraz sangria

2 oranges

2 lemons

1/2 cup (100g) caster sugar

1/2 cup (125ml) water

2 cinnamon sticks

1/2 cup (125ml) brandy

11/2 cups (375ml) orange juice

1/3 cup (80ml) lemon juice

1 x 750ml btl sparkling shiraz, chilled

2 cups (500ml) soda water, chilled

1. Use a zester to remove rind from one of the oranges and one of the lemons. (Alternatively, use a vegetable peeler to peel rind. Use a small, sharp knife to remove white pith. Cut rind into very thin strips). Juice the orange and lemon and reserve the juice. Add enough orange and lemon juice so you have 11/2  cups and 1/3 cup respectively. Thinly slice remaining orange and lemon and set aside. Combine rind, sugar, water and cinnamon in a saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Transfer to a jug and place in the fridge to chill.


2. Combine chilled syrup, brandy, juices and reserved sliced orange and lemon in a large jug or serving bowl. Add wine and soda water and serve immediately.

Recipes: Cynthia Black.    Photography: Ben Dearnley