Sparkling and Spiced Citrus Sangria

Name: Sparkling and Spiced Citrus Sangria
Prep time: 2 d
Cook time: 2 d
Total time: 2 d
Yield: 6
Cuisine: Global
Ingredients: 57 grams cranberry-black pepper syrup; 118 milliliters whole black peppercorns; 237 milliliters fresh whole cranberries; 28 grams Shrub and Co. Ginger Shrub; 237 milliliters granulated sugar; 59 milliliters sliced kumquats (about 6 kumquats); 113 grams Pavan liqueur; 1 satsuma tangerine, sliced with skin on; 177 milliliters water

Sparkling and Spiced Citrus Sangrian is a gluten free, dairy free, and fodmap friendly beverage. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 245 calories. This recipe serves 6. Head to the store and pick up cranberry-black pepper syrup, peppercorns, kumquats, and a few other things to make it today. From preparation to the plate, this recipe takes about 48 hours.

Instructions

For the Syrup: combine water, sugar, cranberries, and peppercorns in a medium-sized sauce pan over medium-high heat. Bring to a boil, stirring frequently. Turn off heat, cover and let stand for 30 minutes. Cool and fine-strain mixture through cheesecloth or a coffee filter into an air-tight container. Syrup can be stored in the refrigerator for up to 1 week.

Ingredients you will need

Cranberries

Peppercorns

Coffee

Syrup

Sugar

Water

Equipment you will use

Cheesecloth

Sauce Pan

For the Sangria Base: combine sliced kumquats and tangerines in the base of an airtight container with ginger shrub, cranberry syrup, and Pavan. Stir to combine. Refrigerate for at least 2 days and up to 4 days.

Ingredients you will need

Tangerine