When the end of summer and early autumn approaches, white wine sangria with ginger ale and golden figs is a great way to welcome the golden hour. The boozy fruit in sangria is one of our favorite reasons to stir up a pitcher.
What is Sangria
Sangria, the combination of wine and fruit comes from Spain where it originated during the Middle Ages. Most sangria uses red wine which points back to its name which is Latin for “blood.” But, you don’t have to stick with red wine (or even in this recipe, try rose or a sparkling wine).
Fruit in Sangria: Dried Figs for Year Round Libations
What fruit in sangria is a must-have for you? Citrus is top of our list—both lemon for the tart balance they bring but also sweet oranges too. One sip of this white wine sangria with ginger ale will have you reaching for the dried figs. Combining fresh fruit, like sweet-tart Granny Smith apples and our Orchard Choice or Sun-Maid California Dried Figs infuses the fruit with wine and the wine with all those delicious fruit flavors.
Flavor Boosts
Cinnamon sticks are a traditional addition to sangria and they are a natural pairing with figs. One thing to not skip is to break the cinnamon sticks in half. This gives the spice more surface area to engage with the wine.
Similarly, you could also cut the citrus into pretty slices with the rind and pith still connected to the fruit, but consider first trying the drink as written below. By trimming and twisting the peel off of the citrus, that twisting releases some of the oils naturally present in the citrus skin.
Have you ever cut a citrus supreme before? The pretty slices of citrus segments are easy once you get the hang and applies to the lemon and orange. Start by slicing off the bottom and top of the citrus, creating flat sides. Trim any existing pith off the citrus, shaving it with a chef knife. Then use a paring knife, slipping it into one side of a citrus segment chamber and cutting down. Then slip the knife onto the other side of the chamber and cut down. You’ve got a gleaming citrus segment that is just fruit.
Wine to Use in Ginger Ale Sangria
Pick a crisp white wine like a chardonnay or sauvignon blanc to pair with the golden figs. You could always try a red wine like a pinot noir or zinfandel as another way to prepare the ginger ale sangria. If you go that way, swap in our Orchard Choice or Sun-Maid California Dried Black Mission Figs for the deeper sweetness they bring.
Ginger Ale: Sweet Heat + Fizz
This recipe is a riff on a traditional sangria, adding soda for fizz. Ginger ale contributes a bubbly cup and sweetness, but also a touch of warmth from the ginger which also pairs well with golden dried figs and apple. Because soda is sweet, you might decide to skip the simple syrup step in the recipe below and that is fine. Also, use as much ginger ale as you desire to top off sangria glasses, just wait on adding the soda until right before drinking it.
Fig White Wine Sangria with Ginger Ale
Ingredients
- 2 tablespoons sugar
- 2 tablespoons water
- 2 oranges
- 2 lemons
- 1 1/2 bottles crisp white wine
- 2 cinnamon sticks , broken in half
- 8 ounces Orchard Choice® or Sun-Maid® California Golden Dried Figs , stems removed and sliced lengthwise
- 1 green apple , cored and cut into cubes
- 2 cans ginger ale or more as needed
Instructions
- Combine the sugar and water in a small bowl. Microwave for 1 minute—the sugar should be dissolved. Set aside.
- From 1 orange and 1 lemon, trim the citrus peels. Using a vegetable peeler, trim long strips of peel from both the orange and lemon. Twist the peels so they will release some of their oil. Cut supremes from the orange and lemon, then cut the citrus slices into small chunks. Place the citrus peel twists and chunks into a large bowl. Juice the leftover pith and membranes into the bowl.
- Juice the remaining orange and lemon into the bowl. Add cinnamon sticks, sliced golden dried figs, apple chunks, and simple syrup. Stir with a wooden spoon until evenly distributed. Transfer fruit to a pitcher and pour the wine over it, giving one last final stir.
- Chill for 3 hours or longer—the longer it steeps, the more wine-infused the fruit will be.
- Pour the sangria into glasses. Just before drinking, top off and stir in ginger ale as desired.