Balsamic Sangria

Made with ourCalivinegar Very Berry Ginger Balsamic Vinegar

Servings: 6   |   Prep Time: 30 min   |   Total Time: 45 min

Simple Syrup:
  • 1 750ml bottle dry red wine, such as Calivines Cabernet Sauvignon
  • 1 cup fresh apple cider
  • ½ cup dark rum
  • ¼ cup brandy
  • ¼ cup Cointreau or Triple Sec
  • 1 ½ cups club soda
  • 2 navel oranges, sliced
  • 1 lime, sliced
  • 1 Granny Smith apple, diced
  • 1 Barlett pear, diced
  1. In a small saucepan, combine water, sugar, star anise, peppercorns, Calivinegar Very Berry Ginger Balsamic Vinegar, cloves, cinnamon sticks and ginger.
  2. Bring to a simmer over moderately high heat, stirring to dissolve the sugar. Boil until reduced by one third and slightly syrupy, about 15 minutes. Let the syrup cool, then strain into a glass jar.
  3. Pour wine in a pitcher. Stir in cider, rum, brandy, Cointreau, club soda & ¼ cup of the spice syrup; add more syrup if you prefer a sweeter sangria.
  4. Add fresh fruit and refrigerate overnight.
  5. Serve sangria in tall glasses over ice. Garnish with a tablespoon of diced fruit.

Verry Berry Ginger Balsamic Vinegar

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TIP: Make ahead! The sangria can be refrigerated for up to 4 days and the spiced syrup can be refrigerated for up to 2 weeks.

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