Winter Sangria
Back to Recipes & MoreIngredients
- ½ cup (125 ml) water
- ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
- 2 inches (16 g) fresh ginger, peeled and sliced into rounds
- 2 sprigs (4 g) fresh rosemary
- 1 pc 6" cinnamon stick
- 1½ cups (211 g) black and/or red plums, sliced
- ½ cup (76 g) pomegranate arils
- 2 clementines, washed and sliced into ⅛- to ¼-inch thick rounds
- 1 bottle (750 ml) dry white wine
- ⅓ cup (83 ml) rosemary-cinnamon simple syrup
- ¼ cup (60 ml) orange liqueur (Grand Marnier or Cointreau)
- ½ cup (125 ml) ginger beer
- Fresh rosemary sprigs
- Pomegranate arils
- Sliced clementines
- Cinnamon sticks
Equipment
Instructions
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.
