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Red Sangria with Citrus-Infused Simple Syrup

Red Sangria with Citrus-Infused Simple Syrup

Festive and fruity! This classic punch with Spanish roots is the perfect beverage to tackle these hot summer days!

Through the generations Sangria has taken on many tones and many flavors but Red Sangria is always a favorite. This version starts with a fruity base of simple syrup, smoothing out the edges and eliminating a bitterness often found in Sangria.

The citrus-infused syrup is made with oranges, lemons and limes. The fruit is simmered in a batch of sugar and water until the sugar has melted and the citrus peels release their oils and the juice lingers in the syrup. Take the simple syrup, add a robust bottle of red wine, along with a generous splash of Cointreau – with its beautiful notes of orange – and lemon sparkling soda.

Then toss in slices of orange, lemon and lime along with nectarines and apples with their sweet nectar adding to this beautiful beverage.

Sangria is perfect for a crowd and the simple syrup base can be refrigerated for weeks. The recipe for the citrus-infused simple syrup makes a large batch so feel free to cut it in half. But consider this – it can also be used for sweet tea or any cocktail calling for simple syrup.

Cheers to summer!

Red Sangria with Citrus-Infused Simple Syrup

For the citrus-infused simple syrup:

8 cups of water

12 cups of sugar

4 large navel oranges, divided – 2 cut into wedges

5 lemons, divided – 3 cut into wedges

2 limes cut into wedges

Combine the water and sugar in a very large stockpot. Add the 2 oranges, the 3 lemons and 2 limes that have been cut into wedges.

Cook over medium-heat, stirring occasionally until the sugar has completely dissolved, about 30 minutes. Continue cooking an additional 30 minutes or until the citrus flavors the syrup.

Juice the remaining 2 oranges and 2 lemons. Pour the juice into the simple syrup and stir to blend together.

Refrigerate overnight or up to 2 days before removing the pieces of fruit. Skim out any seeds from the syrup.

The simple syrup can be kept, refrigerated for 3 to 4 weeks.

To make the Sangria:

1 cup citrus-infused simple syrup

2 cups lemon sparkling soda (Lorina is wonderful and can be found at many food markets or online.)

½ cup Cointreau

1 bottle good red wine, a red blend or Pinot Noir are good options

1 large navel orange, sliced

1 lemons, sliced

1 lime, sliced

1 nectarine or peach, sliced

1 apple, sliced

Garnish with your favorite fruit

Blend the simple syrup with the lemon sparkling soda, the Cointreau and the red wine.

Stir to blend. Add the orange slices with the lemon, the lime, nectarine and the apple.

Serve over ice and garnish with your favorite fruit. Refrigerate any leftover Sangria.

Red Sangria with Citrus-Infused Simple Syrup

July 4, 2018
: Each batch of Sangria serves 4 to 6

Festive and fruity! This classic punch with Spanish roots is the perfect beverage to tackle hot summer days! A citrus-infused simple syrup is blended with a robust bottle of red wine, a generous splash of Cointreau and lemon sparkling soda. Cheers to summer!

By:

Ingredients
  • For the citrus-infused simple syrup:
  • 8 cups of water
  • 12 cups of sugar
  • 4 large navel oranges, divided – 2 cut into wedges
  • 5 lemons, divided – 3 cut into wedges
  • 2 limes cut into wedges
  • For the Sangria:
  • 1 cup citrus-infused simple syrup
  • 2 cups lemon sparkling soda (Lorina is wonderful and can be found at many food markets or online.)
  • ½ cup Cointreau
  • 1 bottle good red wine, a red blend or a Pinot Noir are good options
  • 1 large navel orange, sliced
  • 1 lemons, sliced
  • 1 lime, sliced
  • 1 nectarine or peach, sliced
  • 1 apple, sliced
  • Garnish with your favorite fruit
Directions
  • Step 1 For the citrus-infused simple syrup:
  • Step 2 Combine the water and sugar in a very large stockpot. Add the 2 oranges, the 3 lemons and the 2 limes that have been cut into wedges. Cook over medium-heat, stirring occasionally until the sugar has completely dissolved, about 30 minutes. Continue cooking an additional 30 minutes or until the citrus flavors the syrup.
  • Step 3 Juice the remaining 2 oranges and 2 lemons. Pour the juice into the simple syrup and stir to blend together. Refrigerate overnight or up to 2 days before removing the pieces of fruit. Skim out any seeds from the syrup.
  • Step 4 The simple syrup can be kept, refrigerated for 3 to 4 weeks.
  • Step 5 For the Sangria:
  • Step 6 Blend the simple syrup with the lemon sparkling soda, the Cointreau and the red wine. Stir to blend. Add the orange slices with the lemon, lime, nectarine and the apple.
  • Step 7 Serve over ice and garnish with your favorite fruit. Refrigerate any leftover Sangria.


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