Step 1
In a small heavy-bottomed pot combine water, the Redpath® Golden Yellow Sugar, sliced ginger, rosemary sprigs, and cinnamon stick (broken in half).
Step 2
Place pot over medium-high heat and bring to a boil, stirring to dissolve sugar. Reduce heat to low and allow to simmer; 2 minutes.
Step 3
Remove pot from heat, cover, and allow syrup to cool and the flavours to infuse into the sugar mixture; at least 20 minutes.
Step 4
After syrup has cooled to room temperature, strain simple syrup into a clean container. Discard ginger, rosemary, and cinnamon stick. Place in fridge until needed.
Step 1
In a large pitcher, add in the sliced plums, pomegranate arils, and clementine slices. Pour in the wine and gently stir to combine.
Step 2
Cover and place in the fridge to chill; at least 4 hours, but preferably overnight for best flavour.
Step 3
When ready to serve, add in the rosemary-cinnamon simple syrup and orange liqueur. Stir to combine. Top off with ginger beer.
Serve over ice. Decorate with desired garnishes.
*For a more traditional take on sangria, use a dry red wine in place of the white wine.
*If clementines are not available, oranges can be used instead.
*Frozen pomegranate arils can be used in place of fresh. Allow to defrost in the fridge and drain before using.
*The simple syrup can be made a few days in advance.
*Leftover simple syrup can be kept for up to 2 weeks in an airtight container in the fridge. Use it to sweeten sparkling water, teas, and coffees.
*Ginger beer can be found in the international aisle of any major grocery store. Also sold as Jamaican-style ginger beer. Alternatively, if ginger beer is not available, ginger ale or club soda can be used instead.
