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Sparkling and Spiced Citrus Sangria Recipe

Name: Sparkling and Spiced Citrus Sangria Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: ½ cup whole black peppercorns; ; 1 bottle brut cava, such as German Gilabert, chilled; 1 cup fresh whole cranberries; 1 cup granulated sugar; 1 ounce Shrub and Co. Ginger Shrub; 1 satsuma tangerine, sliced with skin on; 1/4 cup sliced kumquats; 2 ounces cranberry-black pepper syrup; 3/4 cup water; 4 ounces Pavan liqueur; For the Base:; For the cranberry-black pepper syrup:; For the Sangria:

Category
Sangria
Cusine
American

What do you need?

How to make?

Ingredients

For the cranberry-black pepper syrup:

3/4 cup water

1 cup granulated sugar

1 cup fresh whole cranberries

½ cup whole black peppercorns

For the Base:

1/4 cup sliced kumquats

1 satsuma tangerine, sliced with skin on

1 ounce Shrub and Co. Ginger Shrub

2 ounces cranberry-black pepper syrup

4 ounces Pavan liqueur

For the Sangria:

1 bottle brut cava, such as German Gilabert, chilled

Directions

combine water, sugar, cranberries, and peppercorns in a medium-sized sauce pan over medium-high heat. Bring to a boil, stirring frequently. Turn off heat, cover and let stand for 30 minutes. Cool and fine-strain mixture through cheesecloth or a coffee filter into an air-tight container. Syrup can be stored in the refrigerator for up to 1 week.

combine sliced kumquats and tangerines in the base of an airtight container with ginger shrub, cranberry syrup, and Pavan. Stir to combine. Refrigerate for at least 2 days and up to 4 days. To serve, pour entire sangria base into a large pitcher. Add cava, pouring gently down the side of the pitcher. Stir gently to combine, and pour into ice-filled serving glasses.