The Meatball Shop's Devil’s Juice Sangría
This Devil’s Juice Sangría from New York City’s The Meatball Shop is the perfect drink to make in large batches. The flavor gets better over time, and it’s fun to serve in a big punch bowl for a group. You’ll have more Ginger Syrup than you’ll probably need, but any leftovers will keep in the fridge up to 2 weeks.
- 2 Cup water
- 1⁄2 Cup sugar
- 2 tbl ground ginger
- 1 bottle white moscato wine
- 1 Cup brandy
- 1 ounce lemon juice
- 2 ounce ginger syrup
- 1⁄4 Cup honey
- 6 ounce fresh strawberries, hulled and sliced
- 2 oranges, sliced
- 2 limes, sliced
- 1 lemon, sliced
- 2 g fresh thyme sprigs, tied in a bundle with kitchen string or a rubber band
In a medium saucepan, combine the water, sugar, and ground ginger.
Bring to the boil, stirring until the sugar is dissolved. Remove from the heat and chill before using.
Combine the brandy and honey in a large glass or ceramic bowl or pitcher. Stir to help break down honey.
Add the sliced strawberries, oranges, limes, and lemon. Add the lemon juice and ounces of Ginger Syrup. Stir gently. Add the Moscato and stir gently.
Submerge the bundle of thyme in the sangría and chill in the refrigerator for a minimum of 4 hours. (If you want to chill it longer, remove the thyme bundle after 4 hours.)