SHERRY SANGRÍA
- On a 2L pitcher, add 20gr of brown sugar, 2 fresh oranges and 1 fresh grapefruit cut into pieces.
- Crush it gently with a wooden pestle and let them macerate for 20 minutes.
- Add ice cubes up to the top and remove.
- Add 100 mL of sweet sherry and 70 mL of fresh grapefruit juice.
- Fill the pitcher with Premium Sangria PERLOLA.
- Add 100 gr of halved cherries (no bones), 50 gr of very ripe blueberries, 1 orange and ½ lemon into slices. Rest and freeze for 30 minutes.
- Remove and serve!