Well I don’t know what else says summer besides refreshing, delicious cocktails that you can sip while sitting outside enjoying the sun! I got this recipe from Food52 Cookbook, which is a great resource for dishes for all seasons.
This recipe makes a lot- as you can see from the three bottles of wine! I didn’t want to make so much since it was just for E. and I – so I was able to cut the recipe down to 1/3 of what they call for. So, I used 2 pieces of fruit instead of 6. But, I would make the full amount of the simple syrup as you can save the rest and use it in other cocktails, recipes, or for when you want to make another batch later. The simple syrup will last if you keep it in the fridge.
Ingredients for Simple Syrup:
- 2 pieces ginger, about 3 inches long, peeled and sliced
- 1 cup sugar
- 1 cup water
- 6 ripe peaches (I used mangos cause I love ‘em and they also worked great)
- 1 1/2 cups brandy
- 1/2 cup Triple sec
- 3 bottles of chilled dry white wine
- Make the ginger-infused simple syrup: Peel and cut the ginger into thin, long slices. Combine the ginger, sugar, and water in a saucepan and bring to a boil. Let the mixture simmer for about 3 minutes and then cool to room temperature. Strain the syrup (remove ginger pieces) and store in the refrigerator.
- Make the sangria: Peel, pit, and slice the peaches (or mangos). Add to a bowl and pour the brandy and Triple Sec over the fruit. Cover and store in the fridge for several hours. You can chill it overnight if you really want some strong fruit!
- Several hours before drinking, combine the white wine, 1 cup ginger simple syrup, and the soaked fruit in a large punch bowl.
- I added ice and some club soda to individual drinks as well, rather than putting them into the sangria and deluding it.