Passion Fruit Sangria

Name: Passion Fruit Sangria
Yield: Makes 6 to 8 drinks
Ingredients: 1 bottle (750 ml) dry Gewürztraminer; 3/4 cup orange liqueur, preferably Gran Gala; 6 tablespoons Simple Syrup (recipe follows); 7 tablespoons passion fruit puree (see Pantry, page 253); 1 cup fresh orange juice; 1 orange, quartered and thinly sliced; 1 lime, quartered and thinly sliced; 1 cup blackberries, halved; 1/4 pineapple, peeled, cored, and cut into 1-inch batons; 15 thin slices peeled fresh ginger; 6 tablespoons sugar; (makes 6 tablespoons)

January 24, 2012

This is easily my favorite party drink. I combine the white wine of my native Alsace with the tropical fruit flavors I first came to love when I cooked in Thailand. It’s a natural pairing and tastes amazing with just about anything. Best of all, it’s meant to be made ahead of time, leaving me free to finish up dinner prep.

Recipe information

Yield
Makes 6 to 8 drinks

Ingredients

1 bottle (750 ml) dry Gewürztraminer

3/4 cup orange liqueur, preferably Gran Gala

6 tablespoons Simple Syrup (recipe follows)

7 tablespoons passion fruit puree (see Pantry, page 253)

1 cup fresh orange juice

1 orange, quartered and thinly sliced

1 lime, quartered and thinly sliced

1 cup blackberries, halved

1/4 pineapple, peeled, cored, and cut into 1-inch batons

15 thin slices peeled fresh ginger

Simple Syrup

6 tablespoons sugar

(makes 6 tablespoons)

Preparation

Step 1
In a pitcher or punch bowl, combine the Gewürztraminer, orange liqueur, simple syrup, passion fruit puree, orange juice, orange, lime, blackberries, pineapple, and ginger and stir well. Refrigerate for 2 hours before serving.
Step 2
When ready to serve, fill wine glasses with ice. Divide the sangria, with the fruit, among the glasses.
Simple Syrup
Step 3
Bring the sugar and 6 tablespoons water to a boil in a small saucepan, stirring to dissolve the sugar. Remove from the heat and cool to room temperature.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.

TagsSangria Cocktail Alcohol Beverages Pitcher Drink White Wine Wine Orange Citrus Fruit Blackberry Berry Pineapple Ginger Herbs & Spices Passion Fruit Cookbooks

Recipe information

Ingredients

Simple Syrup

Preparation

Step 1

Step 2

Simple Syrup

Step 3

Recipe notes