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!

MATADOR SOUR SANGRÍA

Perlola

SAN FERMÍN SANGRÍA