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Author Notes: I was challenged at the restaurant where I work to create a wintery white sangria, and this is what I created. In California we are lucky to be surrounded by lemons, pomegranates, and pineapples, but if you are in the middle of the country, you can substitute whole canned pineapple, too. —SideworkEnds
- 1 Pineapple (peeled and roughly diced)
- 3 Lemons
- 4 ounces fresh ginger (peeled and cut in strips)
- 1/4 cup sugar
- 1/4 cup St. Germain Elderflower Liquer
- 750 milliliters bottle dry white wine (chablis, sauvignon blanc, etc.)
- 1 bottle sparkling wine (optional)
- 1 handful Pomegranate seeds
- Peel and slice ginger into long, thin chunks.
- Peel and dice pineapple.
- Slice lemons into thin rounds, removing seeds.
- Beginning with the pineapple, alternate layers of pineapple, lemon, and ginger, sprinkling with sugar every 2-3 layers until all fruit and sugar are used.
- Let the fruit macerate for 10-15 minutes. You should begin to see a light syrup forming at the bottom of the jar.
- Pour in ½ the bottle of wine, followed by the St. Germain. Finish with the rest of the wine. Allow to steep for 4-24 hours.
- Serve over ice, topped with a kiss of sparkling wine, sprinkle with pomegranate seeds.
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