Sometimes for exercise, I ride a bike at home after work. Or I would. I’ve been on this get up super-early-before-work workout kick. Sometimes Matt would ride with me, other times it would be just me. When it’s just me, I get to watch whatever I want during my ride. You know this food hobby, blog thing, well I watch it on tv too. I love watching Iron Chef and during one episode Chef Jose Garces used the “culinary curveball” which was a juicer to make beet juice for a beet sangria.
Somewhere in the back of my mind I stored this idea away, thinking, hmmm. Yummy. I like beets. I like sangria. And then I waited. And then beets came to my local farmer’s market. And then there were experiments.
On a sidenote, we just got back from visiting family back home and then a pitstop in Hawaii. Can we just say best pitstop ever??? It was more amazing than I ever could have imagined. The weather was perfect. The sand was powder soft. We snorkeled with turtles, we played in the waves. Like I said, best pitstop ever. :)
- 1½ cups beet juice*****
- 1 bottle dry red wine
- ½ cup orange juice
- ¼ cup lemon juice
- ½ cup brandy
- ⅓ cup triple sec
- ⅔ cup simple sugar******
- 1½ cups ginger ale
- 1 orange, sliced into rounds
- 1 apple, sliced into rounds
- 1 pomegranate
- *****If you are questioning how much you love beets in sangria, try half this amount first and if you like the subtle-beet flavor and want more add the rest.
- ******For the simple syrup, add equal parts of sugar and water in a small pot over low to medium heat, stir until sugar dissolves, remove from heat and cool before use.
- Add all ingredients except garnishes to a container that can be sealed at the top. Mix well. Cover and refrigerate for at least 24 hours before serving.
- Serve with ice and fruit garnishes (both are optional). Enjoy!!