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
Pineapple (peeled and roughly diced)
ounces fresh ginger (peeled and cut in strips)
cup St. Germain Elderflower Liquer
milliliters bottle dry white wine (chablis, sauvignon blanc, etc.)
bottle sparkling wine (optional)
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.