Zurracapote, often shortened to “zurra” remains one of the best-known fiesta drinks in regions such as La Rioja, Navarra and the Basque Country.
If you spend time in northern Spain during local fiestas, there is a good chance you will spot a huge jug of the bright red homemade punch being passed between friends and neighbours.
Although less famous on the Costa Blanca, zurracapote is becoming increasingly popular at summer parties and barbecues because of its refreshing taste and simple ingredients.
Made with wine, sugar, lemon and cinnamon, it resembles sangria. However, it is usually stronger, richer and left to macerate for several days before serving ice cold.
What is zurracapote?
The traditional recipe comes from La Rioja, where local peñas and fiesta groups prepare enormous batches during celebrations and community events.
The classic version uses clarete wine, although many people now prefer red or white wine depending on personal taste.
Some recipes also include orange, peach, banana or other fruits for extra flavour.
People usually serve zurracapote very cold, making it perfect for outdoor fiestas and long summer evenings.
Traditional zurracapote recipe
This recipe makes a large batch designed for sharing with family and friends.
- 16 litres of clarete wine
- 2 litres of water
- 1.5kg of white sugar
- 4 to 5 lemons
- 2 cinnamon sticks
How to make zurracapote
Start by heating 1.5 litres of water in a large saucepan over a low heat.
Next, add the sugar gradually and stir until it dissolves completely to create a syrup.
Pour the wine into a large container and mix in the syrup.
Meanwhile, boil the cinnamon sticks in the remaining half litre of water for a few minutes. Let the liquid cool before adding it to the wine mixture. Keep the cinnamon sticks aside.
Squeeze the lemons and pour the juice into the mixture. Save the lemon peel for later.
If you want a fruitier version, add extra fruit at this stage.
Place the lemon peel and cinnamon sticks inside a cooking mesh bag or similar container. Leave them in the mixture to macerate for between five and seven days.
The longer the drink rests, the stronger and less sweet it becomes.
Finally, serve it well chilled.
