This is a really nice Sangria recipe that might surprise you given that ground Coffee is in the recipe but it really works very well with the berry flavours. It got a great reaction at one of our Tapas Nights here at Poachers Seafood Bar & Restaurant. Best served Cold but also works well warm with some poached fruit.
750 ml Red Wine
200g frozen mixed berries (Raspberries, Blackberries are best)
1 tsp ground coffee
100g castor sugar (more if you’d like it sweeter)
Put all the ingredients above into a small pot and bring to the boil.
Lower the heat and simmer gently for 10 minutes.
Take off the heat and set aside to infuse for half an hour.
Pass the mixture through a sieve, pressing the pulp with the back of a ladle to extract all the juice.
Chill and enjoy.
Note: don’t confine this lovely to Summer, tastes just as good in Winter time in front of the fire