Name: Uruguayan Clerico (Clericot)
Prep time: 20 min
Total time: 140 min
Ingredients: At least 1/2 pound; 1 bottle white wine; 2 tablespoons about 25 grams sugar; 1/2 cup about 100 ml sparkling water; Fresh mint leaves; Ice

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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.

Clericot Recipe

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.

Recipe Ingredients

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

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).

How to Make Clericot (Step-By-Step Instructions)

Step 1 – Dice the fruit into small pieces or slice it into thin slices, and place them into a large pitcher.

Note: 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.

Step 2 – 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.

Step 3 – 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

Step 4 – Finally, mix it lightly, and add the banana slices at the very end.

Step 5 – Now, leave the pitcher in the fridge for a couple of hours (at least 2 hours).

Step 6 – Serve the Clericot with ice cubes and fresh mint leaves. And remember, always drink it cold.

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

Enjoy your Uruguayan Clericot!

Uruguayan Clericot Recipe Card

Uruguayan Clerico (Clericot)

5 from 3 votes

Print Pin Rate

Prep Time: 20

Additional Time: 2

Total Time: 2 20

Author: Nomad Paradise

Course: Drinks

Cuisine: Latin American

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.

Recipe 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.

Did you make this recipe?Mention @nomadparadisefood or tag #nomadparadisefood!

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Keep my Uruguayan clericot/clerico recipe for safekeeping by saving this recipe to one of your boards.

Author: Doina 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.

Authors

Doina Johnson

Doina Johnson is a recipe developer and writer. Doina has been cooking for most of her life, and her style draws from many different influences. She cooked with her mother and grandma growing up in Eastern Europe, before adding modern, western influences to her style when living in the United States for about a decade. Then, she traveled full-time for several years, trying food in Europe, Asia, and South America, and bringing those influences into her own cooking. She strives to introduce passionate homecooks to world cuisine, generally by trying the food herself abroad and then recreating it at home and, at times, enlisting the help of local foodies and chefs.
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Nomad Paradise

Hey there! We are Dale and Doina, the founders of Nomad Paradise. We traveled full-time for over three years, and while we now have a home base in the U.K., continue to take trips abroad to visit new places and try new cuisines and foods. Our food guides are curated with the guidance of local foodies, and their contribution is indicated under each article. We also cook the foods we try abroad, and you can discover how to make them in our 'recipes from around the world' category.
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Uruguayan Clericó (Clericot)