Description
Beets and wine make a sangria you’ll sip on all day long.
Ingredients
Scale
- 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
Instructions
- 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:
- 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.
- 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.
- Add the two together to produce about a quart of the beet/herb simple syrup.
