Sangria

Most sangrias are far too sweet for my palate, but this recipe is the perfect balance of fresh citrus, crisp wine, and a mellow hint of ginger at the end. The spiced rum and ginger syrup complement each other perfectly, making this a true crowd-pleaser for any party.

15 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	233
Fat:	0 g
Carbohydrates:	24 g
Protein:	0 g
Calculated per serving.

Serves: 6

Ingredients

1/2 cup 1/2 cup 1/2 cup Water, (Filtered)
1/2 cup 1/2 cup 1/2 cup Maple Sugar
2 oz 2 oz 2 oz Ginger Root, about 4 inches
3 cups 3 cups 3 cups Pinot Grigio, almost an entire 750 ml bottle
6 oz 6 oz 6 oz Rum , (spiced rum)
6 oz 6 oz 6 oz Orange Juice
3 oz 3 oz 3 oz Lemon Juice
Mint Leaves, for garnish
Orange, slices, for garnish

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by making a ginger syrup. Pour the water into a small saucepan over medium-low heat.
Whisk in the sugar until dissolved.
Peel and rough chop the ginger, add it to the saucepan, and allow to simmer for 15 minutes.
Pour the mixture into a blender and pulse to further incorporate the ginger.
Allow to sit for 5-10 minutes, then strain the solids from the syrup.
To make the sangria, combine the wine, rum, 6 ounces of the ginger syrup, and citrus juices in a large pitcher. Add ice and stir to combine.
Garnish with fresh mint sprigs and orange slices, if desired.