This alternative to traditional red sangria gets its fruity flavor from kumquat syrup, citrus slices, star fruit, and grapes.
- Servings: 25
Source: Martha Stewart Weddings, Spring 1999
- 1 cup sugar
- Grated zest of 6 kumquats
- 2 lemons, cut into 1/8-inch-thick rounds
- 2 limes, cut into 1/8-inch-thick rounds
- 4 mandarin oranges, cut into 1/8-inch-thick rounds
- 2 star fruit, cut into 1/8-inch-thick slices
- 2 cups green grapes, halved
- 3 liters pinot grigio
- 1 750-ml bottle sparkling grape juice
- 1/4 cup brandy
Place the sugar, kumquat zest, and 1 cup water in a small saucepan, and bring to a boil. Once the sugar has dissolved, reduce heat to low, and simmer 30 minutes. Remove saucepan from heat, strain, and let cool completely.
Combine the kumquat syrup, lemons, limes, oranges, star fruit, grapes, white wine, sparkling grape juice, and brandy in a large container. Cover, and refrigerate at least 2 hours or overnight so flavors set. Serve sangria over ice.