Strawberry and Stem Ginger Sangria
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Strawberry and Stem Ginger Sangria is sweet and spicy, a delightfully refreshing cocktail for a summer's day.
This gorgeous sangria simply bursts with bright British strawberries and zingy stem ginger. The strawberries and stem ginger are pureed with a dash of syrup and citrusy lime then topped up with a lovely fruity red wine and a splash of bourbon.
For a Non-Alchoholic Version
The non-alcoholic version is a wonderful alternative if you like or require your drink a little softer. Just make the strawberry and stem ginger base as per the method below, then instead of mixing it with red wine and bourbon, top with soda water. A pretty fantastic virgin cocktail by anyone’s standard.
I think we’re all going to need a little bit of sweet and spicy sangria this bank holiday as by all accounts the heatwave is pawing the ground ready to charge and everyone knows in the UK you have to grab the bull by the horns – this might be the only few days of summer we’re going to get!
Other Recipes You May Like...
If you need a recipe for Homemade Stem Ginger in Syrup, then check out this post.
Or maybe you might like to try your hand at Homemade Pimms?
If you make this Strawberry Stem Ginger Sangria then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
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Strawberry and Stem Ginger Sangria
Ingredients
- 2 balls stem ginger plus 1 tablespoon of the syrup
- 300 g strawberries - hulled
- Juice of 2 limes
- 1 bottle red wine
- 60 ml bourbon
Instructions
- Place the stem ginger, syrup, strawberries and lime juice in the blender and whizz up until smooth.
- Pour into a large jug along with the red wine and bourbon and stir together.
- Serve over plenty of ice.
What syrup do you use for this recipe?
When you buy balls of stem ginger they are usually preserved in sugar syrup which is the syrup I used in the recipe. This sugar syrup is infused with all the ginger flavour from the stem ginger so it adds an extra kick of ginger. If the ginger you are using isn't preserved in syrup that means it could be crystallised ginger which is slightly different as it's dried so wouldn't be right for this recipe. Does that help?