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
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Ingredients
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1
Pineapple (peeled and roughly diced)
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3
Lemons
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4 ounces
fresh ginger (peeled and cut in strips)
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1/4 cup
sugar
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1/4 cup
St. Germain Elderflower Liquer
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750 milliliters
bottle dry white wine (chablis, sauvignon blanc, etc.)
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1
bottle sparkling wine (optional)
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1 handful
Pomegranate seeds
Directions
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Peel and slice ginger into long, thin chunks.
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Peel and dice pineapple.
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Slice lemons into thin rounds, removing seeds.
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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.
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Let the fruit macerate for 10-15 minutes. You should begin to see a light syrup forming at the bottom of the jar.
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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.
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Serve over ice, topped with a kiss of sparkling wine, sprinkle with pomegranate seeds.
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