Make Ahead

Ginger Sangria

July  6, 2009
2 Ratings
  • Serves 12
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.

Test Kitchen Notes

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 —The Editors

What You'll Need
  • 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
  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.
Contest Entries

See what other Food52ers are saying.

  • Niknud
  • wssmom
  • TXExpatInBKK
  • nannydeb
  • Bladt

15 Reviews

Vivian August 6, 2016
I served this at a small dinner party and it was a big hit!
Niknud January 14, 2016
Best part about this recipe: eating the peaches. Oh, the peaches. We used canned since we didn't have fresh (It's January). Soaked them in the brandy/triple sec for a few hours before combining. Next time we will double the number of peaches!
sbmargera June 16, 2014
hmmm, this didn't quite turn out as expected. The peach flavor is non-existent and the ginger was barely noticeable as well, I did add some raw ginger to the mix as well to strengthen it which seemed to help. I plan on messing with the recipe a little bit and next time I'll most likely add some peach schnapps to strengthen that flavor. It tasted good, don't get me wrong, but the peach and ginger flavors were not strong, which is kind of the point of the recipe, no?
sfielding June 16, 2014
I let the ginger sit overnight before straining the next day. Definitely upped the zing.
sbmargera June 16, 2014
ya i did that as well, also let the peaches mixture sit overnight... im just going to add peach schnapps next time and add a shot or two of juiced ginger to the batch
taxidog March 31, 2014
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.
sfielding August 4, 2013
I had frozen mango, so I subbed that for peaches. Tasted amazing!
Kyu October 12, 2012
this looks delicious, can't wait to try making it and tasting it!
apsingh November 1, 2011
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!!!
wssmom June 22, 2011
Very very nice! Used some frozen white grapes instead of ice cubes; total thumbs up at the book club meeting!
TXExpatInBKK June 30, 2011
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!
TXExpatInBKK June 20, 2011
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!
nannydeb July 7, 2010
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!
Bladt July 7, 2009
Tasted this at a dinner party - quite good. The ginger is rather subtle and the bourbon played nicely with the fruit.
Merrill S. July 15, 2009
Bourbon?! I'd like to taste that version!