Beet Red Sangria

Let our Beet Red Sangria be your introduction to how beets can add a complex flavor that no other ingredient can. With its stunning red color and bold flavor, this sangria is sure to be a hit at your next gathering. The combination of sweet and tart fruits, tangy citrus, and earthy beets creates a taste unlike any other cocktail. Plus, you can dress up this drink in your favorite garnishes like orange and apple slices. Our friends from Blackberry Farm were gracious enough to share it with the readers of TABLE Magazine. It comes from their Wine Cave‘s bar.

How Long Should You Let Sangria Sit Before Drinking?

For the best flavor, it’s recommended to let sangria sit in the refrigerator overnight. This allows the flavors of the wine, fruit, and other ingredients to meld together. If you’re short on time, a few hours (or at least 30 minutes) will still yield delicious results. However, the longer you let it sit, the more complex and flavorful the sangria will become.

Beet Red Sangria

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• Author: Kylie Thomas
• Yield: Serves 5-8 1x

Print Recipe

Description

Beets and wine make a sangria you’ll sip on all day long.

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Ingredients

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• 1 bottle red wine – We keep our version bright and fresh by using a richer-style Pinot Noir instead of a darker grape. We use Melville’s Pinot Noir from the Santa Rita Hills.
• 2 cups beet/herb simple syrup (recipe below)
• ½ cup orange juice (fresh if you can!)
• 1 cup water
• 1 cup lemon juice (also fresh)
• ½ cup Cointreau

For the beet/herb simple syrup:

• Fresh herbs (thyme, rosemary and a little bit of mint)
• 2 cups water
• 1 cup sugar
• 2 cups red beets
• 1/2 lemon

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Instructions

1. Mix all ingredients together and add to an ice-filled wine glass. Garnish with your favorite fruits, we love to use orange slices and Granny Smith apple chunks.

For the beet/herb simple syrup:

1. Steep your favorite fresh herbs in 2 cups of simmering water for 20 minutes. Strain out the herbs and add a cup of sugar. Stir until the sugar dissolves fully. Remove it from heat and allow your herb syrup to cool.
2. Juice and strain 2 cups of red beets. We squeeze in half of a lemon to brighten the beet juice and help preserve its freshness.
3. Add the two together to produce about a quart of the beet/herb simple syrup.

Recipe by Blackberry Farm 
Styling by Anna Franklin
Photography by Dave Bryce

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