Ingredients
- 1 cup Fresh red grapefruit juice juice from about 2 grapefruits
- 1 Star anise pod
- 1 2- in. segment Fresh ginger peeled and minced
- 2 large sprigs Fresh tarragon
- ¼ cup Sugar
- 1 bottle Rosé wine
- Fruit and herbs to garnish like kiwi mango, raspberries, grapefruit wheels and fresh tarragon
Instructions
- In a small pot on the stove, combine all the ingredients except the wine.
- Bring to a simmer over medium high heat.
- Once the sugar is dissolved, turn off the heat and cover tightly, let sit for 20 minutes.
- Strain the syrup into a container and place in the fridge uncovered until cool.
- In a serving pitcher combine 1 bottle of chilled wine with the base syrup (approximately 1 cup).
- Mix well, then fill each glass with ice and 5 oz. of sangria and garnish with fruit like mango, kiwi, raspberry, grapefruit wheels and a small sprig of tarragon.
- Or if only making one cup instead of the entire bottle, add 1 ½ oz. of syrup per glass. Finish with ice and fresh fruit.
Notes
6 servings; Chef Katie Button created this recipe.
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