Passionate Sangria

In the winter, when the cold weather waking up the loneliness in every person, I usually like to bring all the spices and ingredients I have …to mix them all up. Mix up, and sip, to look back on the past year, with all the stored emotions, how have we become? Like an irresistible pot of sangria? Is the harmonious synthesis of the deepest emotion layers of the soul? At first, you will feel the typical smell of cinnamon, and star anise, followed by a sour taste from the fruit, acrid from the wine, and the mild spiciness of the chili. And finally, the smooth sweetness in each taste bud. It’s strange that cinnamon and anise are not as spicy as chili, or as mildly spicy as ginger, or as pleasantly cool as pepper, but combined with the above spices, they will become passionate. It seems that this pot of sangria, other than my soul, has a taste, which is not mine, but me, plus you. And at this moment, I will show it, for you and me to enjoy together.

Passionate Sangria
  • 750ml wine
  • 6gr cinnamon
  • 3 star anises
  • 300gr red apples
  • 1 yellow lemon
  • 150gr green apples
  • 60gr blueberry
  • 60gr raspberry
  • 3tbsp brown sugar
  • 20ml brandy
  • 1tsp chili powder
  • rosemary leaves
  1. Dice red apples, green apples. Slice yellow lemon.
  2. Add wine, fruits, cinnamon, star anises, brown sugar, chili powder, and brandy in a large bowl or pot.
  3. Store in the refrigerator for 12 to 16 hours and pour into a glass to enjoy. Garnish with rosemary leaves.