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Sugar & Spice Sangria Original

Prep time: 10 minutes
Total time: 15 minutes
Makes 8 Servings


  • ⅔ cup of sugar
  • ⅔ cup of water
  • 2 cinnamon sticks
  • 3 star anise
  • 3 lightly crushed cardamom pods
  • 1 (750ml) bottle of Torresella Pinot Grigio
  • 2 thinly sliced tangerines
  • 2 tablespoons of brown sugar
  • 1 cup of pomegranate seeds
  • Optional garnish: cinnamon sticks and star anise


  • Put the sugar, water, cinnamon sticks, star anise, and cardamom into a small saucepan and stir. Once the sugar has fully dissolved, allow it to cool to about room temperature.
  • While the syrup cools down, place your tangerine slices on a baking sheet and sprinkle them with brown sugar.
  • Use a brulee torch to caramelize the tops of each orange tangerine slice, or place the baking sheet under a broiler for three minutes.
  • Place the tangerine slices and pomegranate seeds into a large pitcher, then pour in the Pinot Grigio.
  • Strain the simple syrup into the pitcher and stir until it’s evenly mixed.
  • Chill the sangria in the refrigerator for an hour or more, then pour into glasses and enjoy!

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