Batch cocktails make gatherings easy; you could make a non-alcoholic version for kids or non-drinkers by holding back the brandy and white wine and adding some to individual glasses. This is a great use of citrus fruit that may be on the squishy side—such as any disappointing mandarin oranges you find in the box: simply slice them and pop them into a baggie to toss in the freezer, then add directly to your sangria. Not only will it keep your punch cold, the fruit will also release more of its juices as it thaws.

Ingredients

  • ½ cup sugar
  • ½ cup freshly squeezed lemon juice
  • ¼ cup grated fresh ginger (no need to peel it)
  • 3 to 4 cups orange juice
  • 1 bottle white wine
  • ½ cup brandy or rum
  • Ginger ale or sparkling water, to taste
  • Fresh or frozen sliced citrus, such as oranges, lemons, limes and grapefruit
  • Fresh or frozen cranberries, for garnish (optional)
  • Fresh rosemary sprigs, for garnish (optional)

Method

In a small saucepan, bring the sugar, lemon juice and ginger to a simmer; remove from heat and set aside to cool. Pour through a sieve into a jar and cool, then store in the fridge.

To make the sangria, pour the orange  juice, brandy and wine into a large pitcher. Add some lemon-ginger syrup (to taste) and fresh or frozen sliced citrus fruit and stir. When you’re ready to serve, top it up with as much ginger ale or sparkling water as you like (or add to individual glasses), and garnish with fresh or frozen cranberries and rosemary sprigs. Serves about 8.

Hot Tip

Love the flavour of rosemary? Toss a sprig into the ginger syrup while it’s simmering for a little extra oomph.

Photo by Mark Gibbon
Julie Van Rosendaal

Julie Van Rosendaal