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Ginger fig sangria

  • Yield: 6-8 1x


  • 1 pear, cubed
  • 1 cup figs, sliced in half
  • 1 cup grapes
  • 1 orange, cut into segments
  • 1 plum, cut into segments
  • I cup juice (pineapple, orange, apple, etc.)
  • ½ cup ginger syrup (recipe below)
  • ½ cup brandy
  • 1 bottle red wine (I like Malbec!)
  • 1 cup club soda + more for topping

Ginger syrup

  • 1 cup sugar
  • 1 cup water
  • 1 cup ginger, roughly chopped


  1. Combine fruit, juice, brandy and ginger syrup in a large pitcher. Gently stir.
  2. Add wine and the cup of club soda. Let the sangria sit for at least an hour in the fridge, but preferably longer as (like most sangrias) it gets better the longer it sits.
  3. To serve, scoop some fruit out in a glass and pour sangria over. Top with a little extra club soda if you like the fizz.

To make the ginger syrup:

  1. Combine sugar, water and ginger in a saucepan over medium high heat. Bring to a boil and then reduce the heat and let simmer for 15-20 minutes. Allow the mix to cool completely before straining. Extra syrup will last in the fridge for 2 weeks.


If you want this sangria to be extra gingery, feel free to replace the club soda with ginger ale or ginger beer. So good!

The syrup makes more than ½ cup but I like to have the extra on hand in case anyone wants their sangria to be sweeter.

HOWEVER, if you don't want to make the ginger syrup but still want the ginger flavor you can do that too. Either make a regular simple syrup or just add sugar to the drink (stir well to make sure it dissolves) and then add some chopped up ginger to the pitcher. As it sits the ginger will impart flavor. Just make sure everybody knows there are chunks of ginger in there so people can avoid chomping down on it.