As if I do not have enough to do this week, I decided Sunday was the opportune moment to cook dinner for my girlfriends. Given my monstrous to do list, I wanted to keep it small and simple, so I prepared a menu of dishes I’ve committed to memory. My favorite way to eat in the summer is from a table full of cold salads, so that is what I made.
For the last month, I’ve been experimenting with a white ginger sangria. And it was Fail and Fail both times. But, like the title says, this was no fail.
I started by making a ginger syrup, which I will now be making all the time and using on/in everything. Let the syrup cool with the ginger still in it for about an hour before straining. Next, fruit. I found nectarines, fresh apricots and the most exquisite white plums at the market and chopped these up with fresh grated ginger and a hearty splash of Cointreau. Chill the syrup and the soaking fruit for a good few hours before serving.
For the sangria, I used a cheap bottle of Korean Riesling. Most Korean wine tastes like Capri Sun, but Majuang just tastes like cheap wine and for this, it was perfect.
1 bottle of wine
1/4 cup ginger syrup
1/2 cup fruit juice (I used fresh Kiwi juice which was nice and tart)
3/4 cup tonic water
The Fruit Soaking in Awesome
Another fat splash of Cointreau, to taste
I will warn you that I am an eyeballer, so adjust each of these to your liking. The sangria was perfect, but not quite as gingery as I hoped. I would add a bit more fresh ginger to the fruit or a pinch of ground ginger added to the ginger syrup or more ginger syrup or eat crystallized ginger while you are drinking it. I don’t know. But it’s a start.