Ginja Sangria top shot

Lisbon´s Sangria

38 degrees celcius, noon, infinite heat. The best time of days like this is the moment of sunset. Finally, there is wind again and you start to feel a little refreshing breeze on your sweaty back. During my time in Lisbon, there were quite a lot of those hot days and I loved to take a sundowner after a day at the beach. Around 8 and 9pm, people gathered at a public place, either in Chiado or at the sea side, drank a glass of wine or a glass of Ginja sangria, tapped and served in a plastic cup.

It is the liqueur

The sangria in Lisbon is made with Ginja. Ginja, a sour cherry liquor, is – next to pastéis de nata and pastéis de bacalhau – one of Lisbon’s signature groceries. As I took the first sip of this tasty sangria, I initially knew, this had to be a liquid recipe to share with you. So fix yourself this tasty, refreshing Ginja sangria, enjoy the upcoming sunsets on your balcony or terrace and get into holiday mood.

Saúde everybody

cherry work
squeezing Orange
Ginja Liqueur
tic tac toe

Ginja Sangria

For 4 persons

For the Ginja Sangria:

120 ml Ginja Cherry Liqueur
300 ml Cherry Juice
300 ml Red Wine, dry
1  organic Orange
1 Cinnamon Stick
1 Star Anise
6 Cloves
150 g Cherries

1. For the Sangria cut the Orange in halves and peel one of it as well as squeezing the juice. Take the second halve and cut in 5mm slices. Then wash the cherries, cut them in halves and remove the seeds. Now mix all ingredients and leave 2 hours in the fridge to flavor. You can also add other liqueurs to taste.

Ginja Sangria and Cherries

Ginja Sangria

Für 4 Personen

Für den Ginja Sangria:

120 ml Ginja Kirschlikör
300 ml Kirschsaft
300 ml Rotwein, trocken
1 Bio-Orange
1 Zimtstange
1 Sternanis
6 Nelken
150 g Kirschen

1. Für den Sangria die Orange in Hälften schneiden und die eine Hälfte schälen und den Saft auspressen. Die andere in 5mm Scheiben schneiden. Dann die Kirschen waschen, halbieren und die Kerne entfernen. Jetzt alle Zutaten mixen und den 2 Stunden im Kühlschrank ziehen lassen.

Ginja Sangria, Glass and Cherries
Ginja Sangria top shot

Ben Donath

Ben was born in 1980 and got first involved in the culinary industry at only 16 years old. He loves to cook simple yet in a distinctive way, traditional but contemporary with a strong focus on quality. His passion for photography made him start Eatery Berlin in 2016...ever since Ben hopes to inspire others through his work.

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