Uruguayan Clericó (Clericot)

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Looking to prepare a refreshing, fruity alcoholic drink that’s ideal for summer evenings and casual gatherings?

Uruguayan Clericot is one of Latin America’s feel-good drinks that everyone can enjoy.

It’s rich, fruity, and very refreshing. Enjoyed ice-cold, every sip is a breathtaking blend of sweet and sour. And best of all, it’s so easy to make.

What is Clericot?

Clericot, or clericó, is a rich alcoholic drink, popular throughout Latin America. It is similar to Spanish and Portuguese Sangria.

Clericot is usually prepared in a large jar or pouring jug. It is often drunk during the summer months, or on holidays, such as New Year.

Different versions of Clericot can be found in many Latin American countries. However, its core ingredients are always various in-season fruits mixed with red or white wine, sugar, and ice.

Uruguayan Clericot mixes crisp, refreshing white wine with a range of juicy and delicious fruits.

It is a simple drink to prepare, and perfect for birthdays, large gatherings, and relaxed summer evenings out on the patio or porch.

How to Make Clericot (Step-By-Step)

Get your ingredients together: in-season fruit, a bottle of white wine, 1/2 cup (about 100 ml) of sparkling water, fresh mint, and 2 tablespoons (about 25 grams) of sugar

Clericot ingredients

For fruit, I went with orange, lemon, Granny Smith apple, kiwi, grapes, strawberries, pear, and banana.

You can get creative with whatever fruit you have in-season where you live. Just make sure you have at least 1/2 pound of fruit (about 225 grams).

Clericot ingredients

Dice the fruit into small pieces or slice it into thin slices, and place them into a large pitcher.

If you’re using bananas, don’t add them quite yet.

If you don’t intend to drink the Clericot within 12 hours, you should peel any citrus fruit as the drink will eventually get bitter from the citrus peel.

Clericot ingredients and cut-up fruit

Now that you’ve prepped the fruit, add the 2 tablespoons of sugar to the fruit, and place the jar in the fridge for about 20 minutes.

Clericot: adding sugar to the fruits

Now add the mint and the bottle of wine…

Clericot: adding wine to the macerated fruit

…and the sparkling water.

Clericot: adding sparkling water to the macerated fruit and wine

Finally, mix it lightly, and add the banana slices at the very end.

Clericot: adding banana slices

And now, leave the pitcher in the fridge for a couple of hours (at least 2 hours).

Clericot in a pitcher

Serve the Clericot with ice cubes and fresh mint leaves. And remember, always drink it cold.

Clericot in glasses and pitchers
Clericot in a glass served with mint

Get creative with the combinations of fruit. And let us know which combination you like best!

Enjoy your Uruguayan Clericot!

Uruguayan Clericot Recipe

Uruguayan Clerico (Clericot)

Uruguayan Clerico (Clericot)

Ingredients

  • At least 1/2 pound (about 225 grams) of in-season fresh fruits (peaches, cherries, pears, apples, strawberries, grapes, kiwis, pineapple, banana, blueberries, etc.)
  • 1 bottle white wine
  • 2 tablespoons (about 25 grams) sugar
  • 1/2 cup (about 100 ml) sparkling water
  • Fresh mint leaves
  • Ice

Instructions

Peel the fruit, then dice into small pieces or thin slices, and place them (except the banana slices) into a large pitcher.

Add the sugar to the fruit, and place the pitcher in the fridge for about 20 minutes.

Add the mint, the wine, and the sparkling water to the pitcher.

Mix everything, and add the banana slices at the very end (if using bananas).

Leave it in the fridge for a couple of hours (at least 2 hours).

Serve with ice cubes and fresh mint leaves.

Notes

1. For the recipe in the photos, I went with orange, lemon, Granny Smith apple, kiwi, grapes, strawberries, pear, and banana.

2. Tip: Clericot is always served cold. So make sure to have plenty of ice cubes.

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Author: Doina Ieseanu Johnson is a content writer and strategist, who has traveled to over 30 countries. She is passionate about trying new foods, and loves to make foods she has tried on her travels at home.

Contributor: Cecilia Demartini is a creative writer from Maldonado, Uruguay. She writes on a number of topics, including Uruguayan cusine, recipes, and culture.

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