Christmas Sangria with Rosemary Simple Syrup
This sangria is as easy to mix as it is to drink and a festive cocktail for a crowd! You can easily adjust the fruit and ingredients to suit your taste, or substitute sparkling water, lemon-lime soda or ginger ale for a non-alcoholic alternative. Mix at least 2 hours before serving to allow flavors to meld.
Servings: 8
Ingredients
- 1 12-ounce container frozen white grape juice concentrate, thawed
- 1 750-ml bottle chilled white wine of choice (Sauvignon Blanc, Pinot Grigio, Reisling)
- Rosemary Simple Syrup recipe below
- 1 Granny Smith apple cored and sliced
- 1 red pear cored and sliced
- 1 orange sliced
- 1 lemon sliced
- 1 cup fresh cranberries
- 3 fresh rosemary sprigs
- 1 750-ml bottle chilled Prosecco
- Garnish: fresh rosemary sprigs
Rosemary Simple Syrup
- 1 1/2 cups water
- 1 1/2 cups sugar
- 4 fresh rosemary sprigs
Instructions
- To Mix Sangria:
- In a large pitcher, stir together grape juice concentrate, wine, and Rosemary Simple Syrup. Add fruit, stirring to combine.
- Just before serving, stir in Prosecco. Garnish with rosemary, if desired.
Rosemary Simple Syrup
- In a medium pan, stir together water and sugar. Bring to a boil over medium-high heat, stirring occasionally, until sugar is dissolved.
- Remove from heat. Add rosemary and let steep until cooled completely.
- Remove rosemary and strain before storing covered in refrigerator up to 2 weeks.
Notes
- Refrigerate sangria for at least two hours or up to overnight to allow fruit flavors and wine to meld.
- Substitute sparkling water. lemon-lime soda or ginger ale for the wine and Proscecco for a non-alcoholic alternative.
- The rosemary adds a piney note to balance the sweet, but if you’re not a fan of rosemary, omit it and use a plain simple syrup instead.