Spring Sangria Recipe

To make the ginger syrup: Combine ginger, water, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until for about 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Ginger syrup will keep for one week in a sealed container in the refrigerator. To make the sangria: Add the Sumo orange and lemon segments along with 5 sliced kumquats to the bottom of a pitcher. Add Maraschino liqueur, orange liqueur, and 2 ounces of ginger syrup and muddle. Add the entire bottle of rosé and stir. Keep refrigerated until ready to serve, up to 4 hours. When ready to serve, add a slice of orange and lemon, a few kumquat slices and a few frozen grapes to each glass. Add 2 ounces of soda water to the glass. Stir the sangria in the pitcher and strain into each glass.