Spring Sangria Recipe

Name: Spring Sangria Recipe
Ingredients: 1/2 cup peeled ginger root, roughly chopped; 1 cup sugar; 1 cup water; 2 sumo oranges (see note), 1 peeled and broken into segments, 1 thinly sliced for garnish; 2 lemons, 1 cut into wedges, 1 thinly sliced for garnish; 8 kumquats, thinly sliced and deseeded; 3 ounces Luxardo Maraschino liqueur; 1 ounce orange liqueur such as Cointreau; 1 bottle rose wine; 12 frozen grapes; Club soda

11 ingredients

3 steps

Ingredients

1/2 cup peeled ginger root, roughly chopped
1 cup sugar
1 cup water
2 sumo oranges (see note), 1 peeled and broken into segments, 1 thinly sliced for garnish
2 lemons, 1 cut into wedges, 1 thinly sliced for garnish
8 kumquats, thinly sliced and deseeded
3 ounces Luxardo Maraschino liqueur
1 ounce orange liqueur such as Cointreau
1 bottle rose wine
12 frozen grapes
Club soda

Directions

1

To make the ginger syrup: Combine ginger, water, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until for about 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Ginger syrup will keep for one week in a sealed container in the refrigerator.
2

To make the sangria: Add the Sumo orange and lemon segments along with 5 sliced kumquats to the bottom of a pitcher. Add Maraschino liqueur, orange liqueur, and 2 ounces of ginger syrup and muddle. Add the entire bottle of rose and stir. Keep refrigerated until ready to serve, up to 4 hours.
3

When ready to serve, add a slice of orange and lemon, a few kumquat slices and a few frozen grapes to each glass. Add 2 ounces of soda water to the glass. Stir the sangria in the pitcher and strain into each glass.