Seasonal Sangria Recipe

Inspired by The Finch

Time30m

Serves8

White Wine, Apricot Liqueur, Lemon, Lime, Orange, Pomegranate, Rose Syrup

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Ingredients

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Base & Spirits

6 1/3 cup (1.5 liters) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)

1/2 cup (120 ml) apricot liqueur (e.g., Apricot Brandy or Apricot Cognac)

Citrus & Fruit

1 whole lemon (thinly sliced)

1 whole lime (thinly sliced)

1 whole orange (thinly sliced)

4 1/4 oz (120 g) pomegranate seeds (arils)

Sweetener & Flavoring

3.04 tbsp (45 ml) rose syrup

2.03 tbsp (30 ml) simple syrup (1:1 sugar to water) or honey syrup

Finish & Garnish

1 1/4 cup (300 ml) club soda or sparkling water (optional, for fizz)

6 sprigs fresh mint sprigs (for garnish)

8 cups ice (for serving)

Method

Prepare Fruit

Wash and slice citrus

Thoroughly wash lemon, lime, and orange. Thinly slice each into rounds (about 6–8 slices from the orange, 5–6 from the lemon and lime). Remove seeds where visible.

Seed pomegranate

Cut pomegranate in half and tap or pry out seeds (arils). Measure approximately 120 g (about 3/4 cup). Set aside.

Build the Sangria

Combine base liquids

In a 2.5–3 liter pitcher or large bowl, pour 1.5 liters of chilled dry white wine and add 120 ml apricot liqueur. Stir gently to combine.

Add fruit and syrups

Add the thin citrus slices and pomegranate seeds to the wine mixture. Pour in 45 ml rose syrup and 30 ml simple syrup (or honey syrup). Stir slowly so the fruit is evenly distributed and the syrups incorporate.

Macerate

Cover and refrigerate for at least 2 hours, preferably 4–6 hours or up to overnight. This allows the citrus and pomegranate to infuse the wine and for the apricot and rose notes to meld. Taste after 2 hours and adjust sweetness with additional simple syrup if desired (add in 15 ml increments).

Finish & Serve

Add carbonation (optional)

About 10 minutes before serving, if you prefer a sparkling sangria, gently stir in 300 ml chilled club soda or sparkling water. Do not stir vigorously to preserve bubbles.

Assemble glasses

Fill glasses with ice (about 1–2 cups per glass). Spoon some of the macerated fruit into each glass. Pour sangria over ice and fruit, ensuring each glass gets a mix of citrus and pomegranate.

Garnish and serve

Top each glass with a mint sprig. Optionally add a small drizzle (about 2–3 ml) of extra rose syrup over the top for a floral accent. Serve immediately.

Storage: Keep leftover sangria refrigerated up to 48 hours; add soda only just before serving to maintain fizz.