Ginger Sangria

10 ingredients
3 steps

Ingredients

  • Ginger Infused Simple Syrup
  • 2 pieces ginger about 3 inches long
  • 1 cup water
  • 1 cup sugar
  • Ginger Sangria
  • 6 ripe peaches
  • 1 1/2 cups brandy
  • 1/2 cup Triple Sec liqueur
  • 3 750 ml bottles of dry white wine
  • 1 cup ginger infused simple syrup

Directions

  1. 1
    Peel and cut the ginger pieces into thin long slices. Combine the ginger, sugar, and water in a saucepan, and bring to a boil. Let the mixture simmer for about three minutes and then cool to room temperature. Strain the syrup and store in the refrigerator. The syrup can be made up to 2 weeks in advance. I recommend doubling the recipe and saving some for other cocktails.
  2. 2
    Peel, pit, and slice the peaches. Add to a medium sized bowl and then pour the brandy and triple sec over the fruit. Cover and store in the refrigerator for several hours. If you enjoy a strong brandy flavor, store overnight before use.
  3. 3
    Several hours before drinking, combine the white wine, ginger simple syrup, and soaked peaches (and the brandy liquid) in a large punch bowl or beverage dispenser. Add ice cubes or a block of ice right before serving.

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