Citrus Summer

Summer time calls for sangria, now with a fresh citric touch.


  • 1 bottle of cava 
  • 25cl vermouth bianco  
  • 5cl Cointreau 
  • 5cl Limon Cress syrup  
  • 1 punnet Limon Cress  
  • 3 Yka Leaves (only leaves) 
  • 5 slices each of lime, lemon & orange. 
  • ice-cubes 


  • Add all ingredients, except for the cava and ice, into a large jug and stir. 
  • Slowly add the cava and ice, stir again and serve.  

Pairing: Baked red prawns with Gangnam Tops and Paztizz Tops. 

Recipe: Lisette Dawtrey

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress