Sparkling and Spiced Citrus Sangria

Gluten Free
Dairy Free
Low Fod Map
Health score
11%
Sparkling and Spiced Citrus Sangria
2880 min.
6
294kcal

Suggestions


Welcome to a refreshing twist on a classic favorite with our Sparkling and Spiced Citrus Sangria! Perfect for gatherings or a cozy night in, this delightful beverage combines the vibrant flavors of fresh citrus with a hint of spice, making it an irresistible choice for any occasion. Whether you're hosting a brunch, celebrating a special event, or simply unwinding after a long day, this sangria is sure to impress your guests and tantalize your taste buds.

What sets this recipe apart is its unique cranberry-black pepper syrup, which adds a sophisticated depth to the drink. The combination of whole black peppercorns and fresh cranberries creates a beautifully balanced sweetness with a subtle kick. Paired with the zesty notes of kumquats and the aromatic essence of ginger shrub, each sip is a burst of flavor that dances on your palate.

Not only is this sangria gluten-free, dairy-free, and low FODMAP, but it also boasts a stunning presentation with its vibrant colors and sparkling bubbles. With a preparation time of just 48 hours, you can easily make this ahead of time, allowing the flavors to meld beautifully. So gather your friends, pour a glass, and toast to good times with this Sparkling and Spiced Citrus Sangria!

Ingredients

  • ounces pepper 
  • 0.5 cup peppercorns whole black
  • cup cranberries fresh whole
  • ounce ginger 
  • cup granulated sugar 
  • 0.3 cup kumquats sliced ( 6 kumquats)
  • ounces pear liqueur 
  •  1 tangerine with skin on sliced
  • 0.8 cup water 

Equipment

  • sauce pan
  • cheesecloth

Directions

  1. 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.
  2. 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.
  3. To serve, pour entire sangria base into a large pitcher.
  4. Add cava, pouring gently down the side of the pitcher. Stir gently to combine, and pour into ice-filled serving glasses.

Nutrition Facts

Calories294kcal
Protein4.79%
Fat3.81%
Carbs91.4%

Properties

Glycemic Index
39.35
Glycemic Load
28.33
Inflammation Score
-5
Nutrition Score
13.592173939166%

Flavonoids

Cyanidin
7.74mg
Delphinidin
1.28mg
Malvidin
0.07mg
Pelargonidin
0.05mg
Peonidin
8.19mg
Catechin
0.06mg
Epigallocatechin
0.12mg
Epicatechin
0.73mg
Epigallocatechin 3-gallate
0.16mg
Hesperetin
1.16mg
Naringenin
4.17mg
Apigenin
1.03mg
Kaempferol
0.02mg
Myricetin
1.11mg
Quercetin
2.47mg

Nutrients percent of daily need

Calories:293.62kcal
14.68%
Fat:1.2g
1.85%
Saturated Fat:0.43g
2.67%
Carbohydrates:64.82g
21.61%
Net Carbohydrates:56.17g
20.43%
Sugar:43.6g
48.44%
Cholesterol:0mg
0%
Sodium:9.36mg
0.41%
Alcohol:7.63g
100%
Alcohol %:6.37%
100%
Protein:3.4g
6.8%
Manganese:3.8mg
190.19%
Vitamin K:48.58µg
46.27%
Fiber:8.64g
34.57%
Copper:0.43mg
21.28%
Iron:2.98mg
16.54%
Calcium:140.86mg
14.09%
Magnesium:55.9mg
13.98%
Potassium:454.32mg
12.98%
Vitamin C:8.55mg
10.37%
Vitamin B6:0.12mg
5.75%
Vitamin A:283.07IU
5.66%
Phosphorus:53.35mg
5.33%
Vitamin B5:0.51mg
5.08%
Vitamin B2:0.07mg
4.31%
Vitamin E:0.57mg
3.81%
Vitamin B1:0.04mg
3%
Zinc:0.4mg
2.68%
Selenium:1.69µg
2.42%
Vitamin B3:0.46mg
2.3%
Folate:8.79µg
2.2%