PLUM & PEPPERCORN SANGRIA

A traditional sangria gets its fresh flavour from macerated fruit. Take that style of preparation a step further and play up the notes in the wine by using sweet plums and spicy black pepper.

1 orange

1 cup (250 mL) chopped plums, about 2 large or 3 small

1 bottle (750 mL) red wine, preferably Spanish, such as Tempranillo

1/2 cup (125 mL) Peppercorn-Infused Brandy (recipe follows), see TIP

1 can (355 mL) club soda, chilled

Plum slices for garnish

Rosemary sprigs for garnish (optional)

Pinches freshly ground black pepper

1 Pull 3 long strips of peel from orange and add to a large pitcher along with plums and wine. Set orange aside. Cover pitcher and let stand, allowing flavours to infuse for 4 to 8 hours. Squeeze 1/2 cup (125 mL) juice from orange. Add to wine mixture, along with brandy. When ready to serve, top with club soda. Stir to mix. Serve in ice-filled glasses garnished with plum slices, rosemary sprig (if desired) and a sprinkling of pepper.

Makes 6 cups (1.5 L) for 8 servings

TIP

If you would prefer to skip the peppercorn infusion, simply rim the glass with a mix of sugar and crushed pink peppercorns.