Ginger Sangria

By • July 6, 2009 • 10 Comments


832 Save

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&MA&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
  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. 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. 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.

Comments (10) Questions (2)

Default-small
Default-small
Default-small

20 days ago taxidog

Wow. Just...wow. Love the idea of using mango; must try that next. I also used frozen red and green grapes. Everyone loved it. I had to make a second batch! I think this will be a new standard when summer rolls around.

Default-small

9 months ago sfielding

I had frozen mango, so I subbed that for peaches. Tasted amazing!

Default-small

over 1 year ago Kyu

this looks delicious, can't wait to try making it and tasting it!

Default-small

over 2 years 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!!!

Me

almost 3 years ago wssmom

Very very nice! Used some frozen white grapes instead of ice cubes; total thumbs up at the book club meeting!

Grace_marian_astra_madeline_myrtle_jean_in_new_jersey

almost 3 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!

Grace_marian_astra_madeline_myrtle_jean_in_new_jersey

almost 3 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!

Lobster_001

almost 4 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!

Snapshot_20090515_12

almost 5 years ago Bladt

Tasted this at a dinner party - quite good. The ginger is rather subtle and the bourbon played nicely with the fruit.

Merrill

almost 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Bourbon?! I'd like to taste that version!