I make this every year for my birthday/Halloween party. Other whole spices work just as well in the syrup if you don’t have all of them. I highly recommend that you make it the night before or at least in the morning to let the flavors combine.
SUGAR SYRUP
- 2 cups water
- 1 cup sugar
- 4-6 star anise pods
- 1/2 teaspoon black peppercorns
- 1 teaspoon whole cloves
- Two 3-inch cinnamon sticks
- 1-inch slice of fresh ginger
- 1 tsp of cardamom
SANGRIA
- One – 1 1/2 750-ml bottles dry red wine, such as Grenache, Syrah or Cabernet Sauvignon
- 1/2 cup fresh orange juice
- 1/2 cup light rum
- 1/4 cup brandy
- 1/4 cup Cointreau or Triple Sec
- 1 1/2 cups club soda
- 2 navel oranges—peeled, halved, seeded and cut into large dice
- 1 lime—peeled, seeded and sliced thin
- 1 Granny Smith apple—halved, cored and cut into large dice
- 1 Bartlett pear—halved, cored and cut into large dice
Directions
- MAKE THE SUGAR SYRUP: In a small saucepan, combine the water, sugar, star anise, peppercorns, 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.
- MAKE THE SANGRIA: Pour the red wine into a 3-quart pitcher. Stir in the orange juice, rum, brandy, Cointreau, club soda and 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria. Add the diced oranges, lime, apple and pear and refrigerate overnight. Serve the sangria in tall glasses over ice. Garnish with a tablespoon of the diced fruit.
Make Ahead
- The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.
i like fishes 