Make Aromatic Spicy Sangria With Cardamom and Ginger
We’re fast approaching sangria season, but not all chilled wine options are created equal. Instead of making a syrupy sweet alcoholic fruit cup, give your sangria a sophisticated look with ginger and cardamom.
First, you need to make a super concentrated simple ginger and cardamom syrup. Simply chop about 40 grams of fresh, peeled ginger root (a 4 1/2 inch piece is sufficient), mix in a hand blender with a couple tablespoons of water and strain through a fine mesh sieve. Heat the resulting liquid over medium heat with 1/3 cup sugar until sugar is dissolved, remove from heat and throw in 20 green cardamom pods to brew it. Let cool to room temperature and chill in refrigerator for at least two hours.
Your syrup is now ready to make a delicious wine. You can add it to any sangria you usually cook during the summer months, or you can use the Serious Eats recipe , which includes orange juice, good tempranillo, and a tablespoon of Carpano Antica’s deliciously complex formula.