Blackberry Ginger Balsamic Sangria Recipes
BLACKBERRY GINGER BALSAMIC SANGRIA
Steps:
- In a small saucepan, combine water, sugar, star anise, peppercorns, vinegar, cloves, cinnamon sticks and ginger. Bring to a simmer over moderately high heat, stirring to dissolve the sugar. Boil until reduced by one third and slightly syrupy, about 15 minutes. Let the spice syrup cool, then strain into a glass jar. Pour wine in a 3-qt pitcher. Stir in cider, rum, brandy, Cointreau, club soda & 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria. Add fresh fruit and refrigerate overnight. Serve sangria in tall glasses over ice. Garnish with a tablespoon of diced fruit. TIP: MAKE AHEAD The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.
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From pinterest.com
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From realhousemoms.com
3.6/5 (14)Total Time 4 hrs 5 minsCategory DrinkCalories 274 per serving
From realhousemoms.com
3.6/5 (14)Total Time 4 hrs 5 minsCategory DrinkCalories 274 per serving
- When ready to serve, fill two glasses halfway with ice. Add lime and orange slices for garnish if desired.
- Pour the sangria into each glass until almost full. Pour some ginger al on top of each cocktail and then garnish with a sprig of mint. Serve immediately.
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2017-05-31 Add the red wine and the Blackberry Ginger Balsamic Condimento. Add a pinch of cinnamon. Refrigerate for a minimum of one hour or up to overnight. This will allow the flavors to meld. Just before serving, add the seltzer water. (Ginger ale or club soda would also be a great option in place of the seltzer water.) Have some fun with this recipe ...
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