Sangria is an excellent party beverage, but not all versions of the chilled wine beverage are created equally. Rather than making a syrupy sweet, alcoholic fruit cup, give your sangria a sophisticated makeover with ginger and cardamom.
Photo by Vicky Wasik.
To start, you’ll need to make a super concentrated ginger-cardamom simple syrup. Just chop about 40g of fresh, peeled ginger root (a 4 1/2-inch piece of the stuff should be enough), blend in an immersion blender with a couple of tablespoons of water, and strain through a fine mesh strainer. Heat the resulting liquid over medium heat with 1/3 cup of sugar until the sugar just dissolves, remove from heat, and throw 20 green cardamom pods in there to steep. Let cool to room temperature, and chill in the fridge for at least two hours.
Your syrup is now ready to be mixed into some tasty wine. You could throw it into whatever sangria you usually whip up, or you could use Serious Eats’ recipe, which incorporates orange juice, a good Tempranillo, and a tablespoon of delicious, complex Carpano Antica Formula.
How to Make Flavorful Sangria, Minus the Fruit Cup [Serious Eats]
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