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Ginger-Cardamom Red Wine Sangria Recipe

ginger cardamom sangria 2 from RITA fruit juice companies


This sangria, inspired by the one served at Donostia in New York City, is rich and flavorful, almost like a chilled mulled wine. The secret is a one-two punch of fresh ginger and cardamom, and mixing in fresh orange juice instead of filling your pitcher with chunks of fruit. Use whatever red wine you have on hand: Spanish Tempranillo is fitting, but any bold red will do. Carpano Antica sweet vermouth is our pick for boosting the sangria's berry flavor.

  • YIELD:Makes about 8 servings
  • ACTIVE TIME:20 minutes
  • TOTAL TIME:2 hours 20 minutes (or up to 10 hours 20 minutes, optional)


  • For the Ginger-Cardamom Syrup:
  • 1 1/2 ounces (40g) peeled ginger root (about one 4 1/2-inch knob)
  • 2 tablespoons (30ml) water
  • 1/3 cup (65g) sugar
  • 20 green cardamom pods
  • For the Sangria:
  • 2 1/4 cups (540ml) red wine
  • 1 cup (240ml) fresh orange juice (from 3 to 4 oranges)
  • 1/2 cup plus 1 tablespoon (135ml) sweet vermouth (such as Carpano Antica)
  • 1 batch Ginger-Cardamom Syrup
  • Chilled seltzer or club soda (optional)
  • Candied ginger, for garnish (optional)


  1. To Make the Ginger-Cardamom Syrup: If using a juicer, juice ginger (yields will vary), then measure out 2 tablespoons (30ml) fresh ginger juice and mix with water. Proceed to step 2. If using an immersion blender, chop ginger roughly, then add to blender jar with water and blend thoroughly. Strain through a fine-mesh strainer; mixture should yield 4 tablespoons (60ml) ginger liquid.

  2. In a small saucepan, combine ginger liquid and sugar. Warm over medium heat, stirring until sugar dissolves, removing from heat as soon as sugar dissolves; do not let boil. Add cardamom pods, cover, and let cool. Refrigerate at least 2 and up to 10 hours.

  3. To Make the Sangria: Add wine, orange juice, and sweet vermouth to a pitcher. Strain Ginger-Cardamom Syrup into pitcher and stir to mix. Serve immediately or refrigerate up to 2 hours.

  4. To serve, fill wine glasses with ice. Add sangria and top with seltzer or club soda if desired. Garnish each glass with candied ginger if desired.

 ginger cardamom sangria from fruit juice companies

Sangria's a funny drink. It's often an excuse to drink cheap wine on ice when the weather's hot, but it usually comes packed with out-of-season apples and oranges, cut up like an elementary school soccer team's halftime snacks. The apples turn pink and sorta boozy; the oranges leave you with awkward rinds; and sticking your fingers in your glass to fetch that fruit gets your hands all sticky.

I'm here to tell you it doesn't have to be that way. Your sangria can be super flavorful without a fruit salad dumped into your wine glass. There will be no weird spices to chew on, no berry gunk in your teeth.

This sangria, inspired by the one served at Donostia, one of our favorite underrated bars in New York City, is rich and bold, almost like a chilled mulled wine. There are three parts to the secret: a slug of deeply fruity sweet vermouth, a potent syrup flavored with spicy ginger and green cardamom, and a pour of fresh orange juice that replaces those lame chunks of fruit in your pitcher.


At Donostia, they use Poor Man's Kitchen Cardamom Syrup to flavor the drink. And, as premade cocktail supplies go, that stuff is about as good as it gets. But I hate to tell you all to purchase an $18 bottle of syrup when you could very easily make your own version for a couple of dollars, and batch it together with the drink's most important component—a blast of fresh ginger—while you're at it.


The easiest way to juice ginger is to walk down to your local juice bar and buy some. The second-easiest way is to use a juicer, if you've got one. Don't have a juicer? No worries. You can chop the peeled fresh ginger roughly, then blend it with a little water using an immersion blender, straining it to yield all the liquid you need. It'll get warmed up with sugar just enough to get the sugar to dissolve, and then you'll toss in whole cardamom pods and let 'em steep so they give up their spicy flavor. It's great to do this part the night before you're planning to serve the sangria, to give the syrup as much time as possible to soak up the cardamom's flavor.

Then it's just a matter of filling your pitcher: You'll measure out red wine and top it with fresh orange juice and sweet vermouth. You can use whatever red wine you have on hand; a $12 Tempranillo is a decent bet. The sweet vermouth should be the good stuff—Carpano Antica Formula adds a ton of body and rich, complex flavor. Stir in the spicy syrup and serve in cups filled with ice. You may want to add a touch of fizzy soda if you like your sangria on the lighter side; I prefer it straight, no fruit-chunk chaser.


Source : http://www.seriouseats.com/recipes/2016/06/red-wine-sangria-ginger-cardamom-recipe.html 









Ultra-Flavorful Fresh Lemonade

lemonade vicky wasik

This fresh lemonade gets the maximum flavor out of just two ingredients (three if you count water). It's based on the technique for no-cook Fresh Lemon Syrup, harnessing the power of citric acid to dissolve sugar without heat, while capturing the bold flavor of the lemons' essential oils.

Why It Works

  • Maceration allows lemon rinds to express their natural oil, creating a more aromatic and flavorful drink.
  • This no-cook technique dissolves sugar without any need for firing up the stove.
  • Weight measurements ensure the perfect ratio of sugar to citrus, despite natural variations in fruit size.
  • From the bowl and strainer to the pitcher, nonreactive equipment prevents the flavor of the lemons from turning harsh.
  • YIELD:Makes 1 1/2 quarts (about 6 servings)
  • ACTIVE TIME:30 minutes
  • TOTAL TIME:4 hours, or up to 13 hours (optional)



  • 3 pounds (1.3kg) lemons (10 to 14 medium lemons)
  • 14 ounces sugar (2 cups; 400g)
  • 24 ounces cold water (3 cups; 700ml)


  1. Bring lemons to room temperature, then roll firmly against the counter to soften their rinds. Halve and juice; pour juice into a sealable container and refrigerate. Cut rinds into 1-inch chunks. Toss with sugar in a large nonreactive mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours. (You can let the mixture stand up to 12 hours, if desired.)

  2. Add water and 8 ounces (1 cup) of reserved lemon juice (see note above). Stir well, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic container. At this point, the concentrated lemonade can be refrigerated for up to 1 week.

  3. When ready to serve, pour lemonade over ice and adjust to taste with additional water or lemon juice, depending on personal preference; bear in mind, though, that the lemonade will be diluted as the ice melts. (You will likely have some fresh lemon juice left over, which can be reserved for another use, though exactly how much you have will depend on how much you added to adjust the lemonade.)


 Source : http://www.seriouseats.com/recipes/2016/06/best-fresh-lemonade-recipe.html

Apple Elixir Recipe

Apple Elixir Recipe


This cocktail is an apple orchard in a glass, bursting with three layers of apple flavor from fresh sweet cider, 100-proof apple brandy, and fizzy hard cider.

This recipe starts with fresh apple cider, the unfiltered type you find at farmers markets, orchards, or the refrigerated section of your grocery store. If you'd prefer not to make our spiced cider concentrate, you can also purchase boiled apple cider concentrate at specialty stores or online.


1.For the Spiced Cider Concentrate: In a medium saucepan, combine cider, cinnamon, allspice, cloves and black pepper. Bring to a boil then reduce heat to a simmer. Keep at a simmer, uncovered, until reduced by 3/4, and consistency is viscous like maple syrup, about 2 hours. Strain and let cool to room temperature. Store in an airtight container in the refrigerator for up to a month.

2.For the cocktail: Combine apple brandy, spiced cider concentrate, and lemon juice in a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into an ice-filled highball glass. Top with hard cider. Garnish with apple slice or apple chip if desired. Serve


  • For the Spiced Cider Concentrate:
  • 4 cups fresh apple cider
  • 2 cinnamon sticks
  • 4 allspice berries, whole
  • 1 teaspoon cloves, whole
  • 2 teaspoons black peppercorns, whole
  • For the Cocktail:
  • 2 ounces Laird's Bonded Apple Brandy
  • 1 ounce apple cider concentrate syrup
  • 1/2 ounce freshly squeezed lemon juice from about half a lemon
  • 4 ounces hard cider such as Samuel Smith’s Organic Cider
  • Apple slice or apple chip for garnish (optional)

For a Festive Caipirinha, Add Pomegranate and Sparkling Wine


The Caipirinha is a bit like a Daiquiri, except that it uses sugarcane–based cachaça instead of rum, and whole lime pieces instead of just the juice. It's a bold, tangy, and husky drink, even more so when gussied up with ruby-red pomegranate and festive sparkling wine.

Why It Works

  • This winter cocktail features pomegranates and limes, which are at their peak in the colder months.
  • Cachaça adds an earthy flavor that's boosted by the tannic pomegranate juice.
  • Adding the sparkling wine to the cocktail shaker after the drink is chilled, then pouring the entire contents into the serving glass, helps mix the wine into the drink a bit without losing all of the bubbles.

I consider myself a pretty knowledgeable person when it comes to cocktails. And yet, a few years back, I found myself too intimidated to order a Caipirinha. The problem was the name. My own name is mispronounced about 60% of the time—you're probably saying it wrong right now—so I just hate not knowing how to pronounce a drink's name correctly

However you say it (kye-peer-EEN-yah, shall we practice?), the Caipirinha is delicious. Worth embarrassing yourself in front of a bartender for. It's a bit like a classic Daiquiri, only it calls for sugarcane juice–based cachaça instead of rum, and wedges of lime instead of just the juice. Those swaps give the drink an earthy, husky character that's a fascinating departure from the bright and smooth Daiquiri.


In this wintry variation, the sour bite of the lime gets punched up with sweet-tart pomegranate juice (and fresh pomegranate seeds give it a little crunch). The rosy color feels just right for holiday parties, and a little sparkling wine makes it even more celebratory. The wine serves as a bridge between flavors, heightening the drink's fruitiness and floral notes. In order to incorporate the wine without shaking it (and losing its bubbles), you'll add the bubbly to the shaker last, after everything else is shaken and chilled. Tipping the mixture into your serving glass will help combine the wine with all the other ingredients, so it doesn't just sit on top.

If you don't want to pop open a whole bottle of sparkling wine, consider grabbing a split, which is a quarter bottle—just right for two of these drinks. Once you make one, I'm certain you'll want another.

  • 20151104-Sparkling-Pomegranate-Caipirinha-muddled-Elana-Lepkowski.jpg 


  • 1 barspoon superfine sugar (1 teaspoon; 4g)
  • 10 fresh pomegranate seeds
  • 1/2 lime, quartered
  • 1/2 ounce pomegranate juice (1 tablespoon; 15mL)
  • 2 ounces cachaça, such as Leblon (4 tablespoons; 60mL)
  • 3 ounces sparkling wine (6 tablespoons; 90mL)


  • In the bottom of a mixing glass, add the superfine sugar and pomegranate seeds. Crush the seeds with a muddler to break open. Add lime wedges and muddle 6 times to release their juice. Add pomegranate juice and cachaça and fill glass 2/3 full with ice. Shake until well chilled, about 20 seconds. Add sparkling wine to glass, then pour contents, without straining, into a double rocks glass. Add more fresh ice cubes if desired and serve immediately.

 Source :http://www.seriouseats.com/recipes/2015/12/sparkling-pomegranate-caipirinha-cachaca-drink-cocktail-recipe.html


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