We’ve teamed up with our friends at Martha Stoumen to create the ultimate sangria, perfect for soaking up those final, fleeting moments of summer. Packed with citrus and stone fruit, this sangria gets a boost of spice from simple syrup flavored with green cardamom, cinnamon, and mace. The mace is key here — the spice’s delicate, warming aroma weaves its way around each piece of fruit, amping up the produce’s natural sweetness and turning it into the best, most tastiest version of itself.

While any lighter red wine works in this recipe, Martha Stoumen's Post Flirtation Red is straight up dreamy here. A blend of zinfandel, pinot noir, carignan, and petite sirah, this highly drinkable red is bright and juicy with notes of pomegranate and red currants balanced by a delicate minerality and subtle herbaceous finish, which all play beautifully with Diaspora Co.’s spices. This sangria isn’t discerning when it comes to food pairings — enjoy it alongside bountiful cheese and charcuterie boards; grilled foodstuffs of all kinds; fresh, crunchy salads; tapas; or, just good conversation and plenty of sunshine.

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Ingredients

For the spiced simple syrup

1 cup granulated white sugar
8 to 10 pods Baraka Green Cardamon, lightly crushed
2 to 3 blades Anamalai Mace, broken into a few pieces
2 Wild Cinnamon Quills, lightly crushed

For the sangria

One 750ml bottle Martha Stoumen Post Flirtation Red or light red wine
⅓ cup sweet vermouth (we love Lo-Fi or Mommenpop)
¼ cup spiced simple syrup, plus more to taste
2 lemons
1 orange, thinly sliced
2 to 3 plums, cut into wedges
1 nectarine, cut into wedges
Ice
Sparkling water

Methods

To make the spiced simple syrup, place the sugar, cardamom, mace, cinnamon, and 1 cup water in a medium saucepan. Place over medium heat, bring to a simmer, and cook, stirring occasionally, until the sugar dissolves. Reduce the heat to low and let cook for 5 minutes to allow the spices to infuse into the syrup. Turn off the heat and allow to cool to room temperature with the spices in syrup. Strain into a jar and refrigerate for up to 1 month.
To make the sangria, combine the red wine, sweet vermouth, simple syrup, and the juice of 1 lemon in a large pitcher, and stir to combine. Thinly slice the remaining 1 lemon and add it to the pitcher along with the thinly sliced orange. Cover and refrigerate for 1 hour, up to overnight.
To serve, fill large wine or high ball glasses with ice halfway and add some slices of plum and nectarine to each glass. Stir the sangria and pour into each glass, filling it about ¾ of the way. Top with a little bit of sparkling water and serve immediately.

Asha's Spiced Sangria Spritz

Recipe by: Asha Loupy

Ingredients

For the spiced simple syrup

1 cup granulated white sugar
8 to 10 pods Baraka Green Cardamon, lightly crushed
2 to 3 blades Anamalai Mace, broken into a few pieces
2 Wild Cinnamon Quills, lightly crushed

For the sangria

One 750ml bottle Martha Stoumen Post Flirtation Red or light red wine
⅓ cup sweet vermouth (we love Lo-Fi or Mommenpop)
¼ cup spiced simple syrup, plus more to taste
2 lemons
1 orange, thinly sliced
2 to 3 plums, cut into wedges
1 nectarine, cut into wedges
Ice
Sparkling water

Methods

To make the spiced simple syrup, place the sugar, cardamom, mace, cinnamon, and 1 cup water in a medium saucepan. Place over medium heat, bring to a simmer, and cook, stirring occasionally, until the sugar dissolves. Reduce the heat to low and let cook for 5 minutes to allow the spices to infuse into the syrup. Turn off the heat and allow to cool to room temperature with the spices in syrup. Strain into a jar and refrigerate for up to 1 month.
To make the sangria, combine the red wine, sweet vermouth, simple syrup, and the juice of 1 lemon in a large pitcher, and stir to combine. Thinly slice the remaining 1 lemon and add it to the pitcher along with the thinly sliced orange. Cover and refrigerate for 1 hour, up to overnight.
To serve, fill large wine or high ball glasses with ice halfway and add some slices of plum and nectarine to each glass. Stir the sangria and pour into each glass, filling it about ¾ of the way. Top with a little bit of sparkling water and serve immediately.