Socrates Sangria With Rose Wine
HELPFUL TIP: Wine in moderate consumption, sipped convivially, is a good thing! Indeed, moderate wine consumption is another one of the longevity secrets of Ikarians, who sip with friends almost daily, but always with good measure. While any dry rosé wine will do in this recipe, I highly recommend looking for one of the many delicious Greek rosés, made from native varietals such as the noble Xinomavro grape from Naoussa and Amyndaion in northern Greece, or from the Agiorgitiko grape cultivated in and around the Nemea region of the Peloponnese.
RATING
PREP TIME
10 min
COOK TIME
15 min
Ingredients
For the syrup:
- 1 cup water
- 3/4 cup Greek honey
- ¼ tsp crushed red pepper flakes
- 1 large cinnamon stick
- 4 allspice berries
- 3 whole cloves
- 1 star anise pod
- 2 cups hulled strawberries
- 2 Granny Smith apples diced
To Finish the sangria:
- 750 ml Greek rosé wine or any dry rosé
- ⅓ cup Mavrodafni or port
- ⅓ cup orange liqueur
- ⅓ cup cranberry juice
- Ice cubes for serving
Instructions
-
In a saucepan, mix the water, honey, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the strawberries and apples. Cover and refrigerate overnight.
-
Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the Mavrodafni or port, orange liqueur, cranberry juice, fruit and ¾ cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.
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