#4 – Zobo Sangria

I am not a huge alcohol drinker though I love to experiment. I always say I prefer to “eat my alcohol” than drink it. A Sangria is the perfect midpoint for both my sweet tooth, and edible red wine fruit.

The Zobo made to extract the nuance and maximum flavor emerges from a long soak, a deep hue with full-bodied flavor. Combined with Tempranillo, gorgeous red fruits – plums, cherries – best ever Luxardo maraschino cherries ones, blackberries, and red grapes.

I think of making Sangria more as a concept than a recipe, flavors adjusted to suit individual taste buds, so here’s how I make mine.

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