Winter White Sangria
Who ever thinks sangria is a summer cocktail hasn't experienced the beauty of winter citrus - especially blood oranges. This seasonal take on sangria has all the boozy components loved by traditional sangria recipes such as conitreau, rum, and of course, lots of wine! This winter white sangria does however replace navel oranges for blood oranges, apples for pomegranate arils, and has a tough of ginger simple syrup for a sweet twist.
Sangria is such a simple drink to make, and since it's made ahead of time, perfect for entertaining. This winter version is particularly good for serving at holiday parties!
The reason sangria is so easy to make is because it is almost completely hands free! Just slice up some fruit, and let it soak into the wine overnight or for at least 4 hours.
Sangria is such a fun drink because it gives you a lot of room to be creative! It also gives you the opportunity to cater to the seasons. I find white wine and stone fruits, or a full bodied red with blackberries and raspberries to be delicious in the late summer months when that fruit is at its peak. For the winter months however, we're celebrating winter citrus, pomegranates, and warming aromatics like ginger root.
Sangria is incredibly versatile! As I mentioned earlier you can cater the drink to the season, or to the fruit you already have in your house.
You can also change up sangria recipes according to how boozy you want to make it. Looking for something light that you can sip casually by the pool all afternoon? Just add more fruit juice and omit the rum! Or, if you don't want to increase the sweetness by adding to much fruit juice, you can add sparkling water or seltzer. Alternatively, if you're looking for a strong drink, add as much rum as you please!
Winter White Sangria
- 1 750mL bottle White Wine
- ⅔ Cups Blood Orange Juice (roughly 3 oranges)
- 3 Tbs Ginger Simple Syrup
- ¼ Cup Pomegranate Arils
- 2 Blood Oranges, sliced into rounds
- 2 oz Cointreau
- 2 oz Rum
Ginger Simple Syrup
- ¼ Cup White Sugar
- ¼ Cup Water
- 1 "2 inch" Piece of Ginger, sliced into 4 pieces
- Ginger Simple Syrup
- Add sugar and water to a small sauce pan and bring to a gentle boil, stirring gently until the sugar dissolves. Then lower the heat to medium and stir in the slices of ginger.
- Let the ginger cook in the simple syrup for 5 minutes then remove from heat. Continue to let the ginger sit for 15 minutes. The remove the ginger pieces and add the ginger simple syrup to an air tight container. It will keep in the fridge for 1 month.
- Winter White Sangria
- Add blood orange slices and pomegranate arils to a large pitcher and muddle for 1 minute to help release their juices.
- Add Blood Orange Juice, Cointreau, and rum to the pitcher. Muddle again for a few seconds, then add in the bottle of white wine. Stir in 3 tablespoons of the ginger simple syrup you created.
- Transfer the sangria to the fridge and let it soak for 4 hours to overnight.
- The ginger simple syrup will keep for 1 month sealed in an air tight container in the fridge.