Sangria is for sun and summer, it's true, but sangria is also for Spain. And Emily Lycopolus' cookbook series continues with her latest, Spain: Recipe for Olive Oil and Vinegar Lovers, which shows readers how to create and enhance spectacular Spanish dishes by using specialty olive oils and vinegars. Hook yourself up with some Grapefruit White Balsamic Vinegar and get started with her delicious, if unconventional, recipe for sangria. Why not? Because summer is on the horizon... And then save the rest of the bottle for other delicious dishes in the book. 

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Serves four

1 orange

1 apple

1 peach

4–6 large strawberries

4–6 large blackberries

1/2 cup rum or brandy

1/4 cup Grapefruit white balsamic vinegar

1 bottle of fruity red wine

2 cups soda water

My version of this well-known Spanish wine punch isn’t exactly traditional, although it sure is tasty! Found in all the tourist places in Spain, and on almost every restaurant menu in North America too, sangria is the perfect summer beverage to enjoy on a sunny patio with lots of great company. The grapefruit white balsamic vinegar adds such a delicious bright quality to the drink and allows you to enjoy so many other fruits without needing to add a bunch of citrus.

Slice the orange into rounds, slice the apple and the peach into wedges, and place them all in a shallow 9- × 9-inch baking dish. Slice the strawberries in half, add them to the baking dish, and top with the blackberries. 

Drizzle the fruit with the rum and the balsamic. Cover the dish with plastic wrap, place in the fridge, and allow the fruit to macerate for at least 1 hour, or up to overnight.

When ready to serve, carefully pour the juice and the fruit into a large pitcher. Top with wine and stir to combine.

Serve in glasses with a few ice cubes topped up with some soda water.

This is best enjoyed the day it is made, although it will keep overnight in the fridge once assembled if desired.

Recipe and image courtesy of TouchWood Editions.