Sangria on a stick
- Pour the room-temperature red wine into the blender jug and, the measuring beaker not inserted, boil down for 15 minutes/speed setting 1/100 °C. Decant the wine and allow to cool down for 10 minutes.
- Put the remaining ingredients into the blender jug and, with the measuring beaker in place, blend well for 30 seconds/speed setting 10. Add the wine and, with the measuring beaker in place, mix for 10 seconds/speed setting 4.
- Put the mixture in the refrigerator for 1 hour. Then fill the little lolly moulds with sticks attached and freeze for at least 5 hours.
For an alcohol-free version, replace the wine with 400 ml cherry juice and the orange liqueur with orange juice. The cherry juice and orange juice should not be heated, but simply mixed in.
Bon appétit with Monsieur Cuisine