A&M: If traditional sangria were a small, feisty brunette, this variation would be a tall, leggy blonde. RebeccaP wrote: “I recently adapted this recipe from Country Living (probably the closest I have ever come to country living).” This sangria deserves a pretty wineglass to showcase its pale elegance.
GINGER-INFUSED SIMPLE SYRUP
2 pieces ginger, about 3 inches long
1 cup sugar
GINGER SANGRIA
6 ripe peaches (white or yellow)
1½ cups brandy
½ cup Triple Sec
3 (750 ml) bottles chilled dry white wine
- Make the ginger-infused simple syrup: Peel and cut the ginger into thin, long slices. Combine the ginger, sugar, and 1 cup 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 and store in the refrigerator. The syrup can be made up to 2 weeks in advance. I recommend doubling the recipe and saving some for other cocktails.
- Make the sangria: Peel, pit, and slice the peaches. Add to a medium bowl, and then pour the brandy and Triple Sec over the fruit. Cover and store in the refrigerator for several hours. If you enjoy a strong brandy flavor, chill it overnight before using.
- Several hours before drinking, combine the white wine, 1 cup ginger simple syrup, and the soaked peaches in a large punch bowl. Add ice cubes or a block of ice right before serving.
Photography by Sarah Shatz
TIPS AND TECHNIQUES
RebeccaP: “In addition to boiling the ginger in the simple syrup, I added slices of ginger to the syrup to sit overnight to intensify the flavor. This is optional. To keep the sangria cool, fill an old orange juice quart container with water and freeze overnight. Cut the paper away from the ice and add the block of ice to the sangria before serving.”
ABOUT THE COOK
Rebecca Palkovics is a recent graduate of NYU’s Food Studies graduate program and was Food52’s first publicist. She currently lives in New York City.
Her favorite cookbook: “The Greens Cookbook (and I’m not a vegetarian!).”
WHAT THE COMMUNITY SAID
Bladt: “Tasted this at a dinner party—quite good. The ginger is rather subtle and the brandy played nicely with the fruit.”