Sorrel Sangria Recipe
PINOT NOIR, HOUSE-MADE SORREL SYRUP, BRANDY, PEACH SCHNAPPS & ELDERFLOWER
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Sorrel Syrup
Garnishes
Method
Making Sorrel Syrup
- 1
Prepare the Sorrel
Rinse the fresh sorrel leaves under cold water to remove any dirt or impurities. Pat dry with a paper towel.
- 2
Cook the Syrup
In a saucepan, combine the rinsed sorrel leaves, water, and granulated sugar. Bring to a gentle boil over medium heat, stirring until the sugar is fully dissolved.
- 3
Simmer
Once boiling, reduce the heat and let it simmer for about 10 minutes until the sorrel leaves have wilted and released their color.
- 4
Strain and Add Lemon Juice
Remove the saucepan from heat. Strain the mixture through a fine sieve or cheesecloth to remove the solids. Stir in the fresh lemon juice and let it cool.
Preparing the Sangria
- 5
Combine Ingredients
In a large pitcher, combine the cooled sorrel syrup, Pinot Noir, brandy, peach schnapps, and elderflower liqueur. Stir well to mix all the ingredients together.
- 6
Chill
Refrigerate the sangria mixture for at least 1 hour to allow the flavors to meld.
- 7
Serve
Fill glasses with ice cubes. Pour the chilled sangria over the ice and garnish with fresh peach slices and additional sorrel leaves.
