Ginger Sangria
So simple, but so good!
We halved the recipe, with great success. Also, the white peaches at our grocery store looked (and smelled) much better than the yellow ones, so we used them, and were quite pleased. We also...
Amanda measures the sugar for the ginger infused simple syrup.
Amanda has a great method for peeling ginger, with very little waste. First, cut off the knobby bits...
... then scrape off the skin with the edge of a spoon. It wastes almost no ginger, and smells great!
We halved this bit of the recipe too, and simmered it only for a minute and a half.
Merrill gave Amanda this great peeler- it has tiny teeth, and is perfect for peaches, tomatoes, or any other soft fruit.
Since our peach pit wasn't cooperating, we simply cut around it.
We soaked the peaches in the brandy and triple sec for a bit, and they got appropriately boozy!
We strained the big pieces of ginger out before adding the simple syrup.
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Author Notes: This recipe I recently adapted from Country Living (probably the closest I have ever come to country living). I was searching for a recipe that included simple syrup so that I could infuse the syrup with ginger. In addition to boiling the ginger in the simple syrup, I added slices of ginger to the syrup to sit overnight to intensify the flavor. This is optional.
To keep the sangria cool, fill an old orange juice quart with water and freeze overnight. Cut the paper away from the ice and add the block of ice to the sangria before serving.
- RebeccaP
Food52 Review: If traditional Sangria were a small, feisty brunette, this variation would be a tall, leggy blonde. Ginger and peaches are a classic combination, and white wine smoothes out all of the rough edges. We used white peaches, which worked beautifully, because we couldn’t find yellow. RebeccaP suggests leaving the ginger in the sugar syrup and the peaches in the brandy overnight for stronger flavors, but we were won over by the subtlety of a briefer maceration time. This sangria deserves a pretty wineglass to showcase its pale elegance. - A&M - A&M
Serves 12
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 cup brandy
- 1/2 cup Triple Sec liqueur
- 3 750 ml bottles of dry white wine
- 1 cup ginger infused simple syrup
- 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.
- 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.
- 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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7 months ago Kyu
this looks delicious, can't wait to try making it and tasting it!
over 1 year ago apsingh
This has been a go-to for me for a few parties, and every single time people can't believe how absolutely delicious it is. I definitely add the brandy and triple sec, I find its too sweet without it. Big thanks!!!
almost 2 years ago wssmom
Very very nice! Used some frozen white grapes instead of ice cubes; total thumbs up at the book club meeting!
almost 2 years ago TXExpatInBKK
Ooo, great idea. The party I went to was at our local watering hole and the owner (owner!) asked me to bring in another pitcher for a get together last night. Said she doesn't mind me bringing free booze into her bar as long as it is this sangria and she gets to drink it too, ha!
almost 2 years ago TXExpatInBKK
This was a total hit! I took a big pitcher of it to a party on Saturday night and everyone went wild. Thanks for this recipe RebeccaP!
almost 3 years ago nannydeb
I made this Saturday night and it was delicious! I didn't know if I was supposed to add the brandy & Cointreau, but I think it would have been too strong. The peaches were strong enough when I ate a couple!
almost 4 years ago Bladt
Tasted this at a dinner party - quite good. The ginger is rather subtle and the bourbon played nicely with the fruit.
almost 4 years ago merrill
Merrill is a co-founder of food52.
Bourbon?! I'd like to taste that version!