Ginger-Cardamom Red Wine Sangria Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
Learn about Serious Eats' Editorial Process
Updated August 29, 2018
20160601-ginger-cardamom-sangria-2.jpg
Photograph: Vicky Wasik

This sangria, inspired by the one served at Donostia in New York City, is rich and flavorful, almost like a chilled mulled wine. The secret is a one-two punch of fresh ginger and cardamom, and mixing in fresh orange juice instead of filling your pitcher with chunks of fruit. Use whatever red wine you have on hand: Spanish Tempranillo is fitting, but any bold red will do. Carpano Antica sweet vermouth is our pick for boosting the sangria's berry flavor.

Recipe Details

Ginger-Cardamom Red Wine Sangria Recipe

Active20 mins
Total2 hrs 20 mins
服务8 servings

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For the Ginger-Cardamom Syrup:

  • 1 1/2盎司(40g)去皮胃肠道nger root(about one 4 1/2-inch knob)

  • 2tablespoons(30ml)water

  • 1/3cup(65g)sugar

  • 20green cardamompods

For the Sangria:

  • 2 1/4cups(540ml)red wine

  • 1cup(240ml)fresh orange juice(from 3 to 4 oranges)

  • 1/2 cup plus 1 tablespoon (135ml)sweet vermouth(such as Carpano Antica)

  • 1batchGinger-Cardamom Syrup

  • Chilled seltzer orclub soda(optional)

  • Candied ginger, for garnish (optional)

Directions

  1. To Make the Ginger-Cardamom Syrup:If using a juicer, juice ginger (yields will vary), then measure out 2 tablespoons (30ml) fresh ginger juice and mix with water. Proceed to step 2. If using an immersion blender, chop ginger roughly, then add to blender jar with water and blend thoroughly. Strain through a fine-mesh strainer; mixture should yield 4 tablespoons (60ml) ginger liquid.

  2. In a small saucepan, combine ginger liquid and sugar. Warm over medium heat, stirring until sugar dissolves, removing from heat as soon as sugar dissolves; do not let boil. Add cardamom pods, cover, and let cool. Refrigerate at least 2 and up to 10 hours.

  3. To Make the Sangria:Add wine, orange juice, and sweet vermouth to a pitcher. Strain Ginger-Cardamom Syrup into pitcher and stir to mix. Serve immediately or refrigerate up to 2 hours.

  4. To serve, fill wine glasses with ice. Add sangria and top with seltzer or club soda if desired. Garnish each glass with candied ginger if desired.

Special Equipment

Immersion blender or juicer, fine-mesh strainer, small saucepan, 40-ounce pitcher

This Recipe Appears In

Nutrition Facts(per serving)
130 Calories
0g Fat
16g Carbs
0g Protein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 130
% Daily Value*
Total Fat0g 0%
Saturated Fat 0g 0%
Cholesterol0mg 0%
Sodium5mg 0%
Total Carbohydrate16g 6%
Dietary Fiber 0g 0%
Total Sugars 12g
Protein0g
Vitamin C 16mg 78%
Calcium 11mg 1%
Iron 0mg 3%
Potassium 166mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)