While the definitive origins of this oh-so-Spanish wine-based punch are vague, it seems likely that it emerged as a light alternative to the heavy Spanish red wines which were not suited to the heat of high summer.

Bear in mind, too, that when sangría made its first appearance, those wines would likely have been more bitter and far heavier than today’s equivalents; indeed, the word actually comes from ‘sangre’, meaning ‘blood’, a nod to both the deep red colour and viscosity of Spanish wines.

So, sweet fruit was added, as the sugar, to make the medicine go down, if you like. Nowadays, sangría is open to many varied interpretations, but is most commonly made from red wine, brandy, fruit and plenty of ice.

Makes about 1½ litres

1 bottle of red wine Lemonade

Brandy or Bacardi or Vodka

Grand Marnier or Cointreau

Lemon

Orange

Apple

Sugar

Ice

Method

Pour 1 bottle of red wine and more or less the same amount of lemonade (in Spain they use gaseosa) into a punch bowl or a large jug. The quantity of lemonade depends on your taste. Add a good amount of ice.

Slice up the citrus fruits, chop the apples and add to the mix.

You can stop at that if you want a light drink but if you want a zing add a shot of Brandy, Bacardi or Vodka and a shot of Grand Marnier or Cointreau. This is up to you and you may want to experiment with it to find what you like.

Spanish people often add a little sugar but again this depends on your taste.