Spring has officially sprung and I could not be more excited! With all the things to look forward to, sangria is pretty high on my list. Since we're still easing into the outdoor entertaining season, it's the perfect time to try a variation on the classic combination.
This nontraditional fresh-and-light sangria features rosé instead of red wine, paired with a collection of invigorating citrus like Sumo oranges, kumquats, and lemons. Another layer of flavor is added by infusing the simple syrup with ginger for a subtle boost.
After muddling everything together you'll find yourself with a pitcher of wonderfully aromatic, bright orange sangria studded with fruit. Before serving your guests, prepare slices of fruit to add to each glass and for an added bonus, freeze some grapes keep your spring sangria nice and cool. It's a bright and refreshing drink to welcome warm weather.
Note: Sumo oranges are a cross between a mandarin and a navel orange. If you can't find them, use one navel orange and one mandarin.
- Yield:Makes 4 to 6 servings
- Active time: 10 minutes
- Total time:10 minutes
- For the ginger syrup:
- 1/2 cup peeled ginger root, roughly chopped
- 1 cup sugar
- 1 cup water
- For the cocktail:
- 2 sumo oranges (see note), 1 peeled and broken into segments, 1 thinly sliced for garnish
- 2 lemons, 1 cut into wedges, 1 thinly sliced for garnish
- 8 kumquats, thinly sliced and deseeded
- 3 ounces Luxardo Maraschino liqueur
- 1 ounce orange liqueur such as Cointreau
- 1 bottle rosé wine
- 12 frozen grapes
- Club soda
To make the ginger syrup: Combine ginger, water, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until for about 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Ginger syrup will keep for one week in a sealed container in the refrigerator.
To make the sangria: Add the Sumo orange and lemon segments along with 5 sliced kumquats to the bottom of a pitcher. Add Maraschino liqueur, orange liqueur, and 2 ounces of ginger syrup and muddle. Add the entire bottle of rosé and stir. Keep refrigerated until ready to serve, up to 4 hours.
When ready to serve, add a slice of orange and lemon, a few kumquat slices and a few frozen grapes to each glass. Add 2 ounces of soda water to the glass. Stir the sangria in the pitcher and strain into each glass.