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Ingredients
15 ounces ruby port
2 ounces pomegranate molasses
3 ½ ounces simple syrup (see note)
¾ ounce fresh lemon juice
5 dashes orange bitters
3 dashes Angostura bitters
12 strips lemon peel, pith removed, for garnish
Nutritional analysis per serving (6 servings)
31 grams carbs; 194 calories; 1 gram fiber; 20 milligrams sodium; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 750-milliliter bottle, combine all ingredients except lemon peel. If the sangaree is not being served immediately, it may be kept, tightly corked, in refrigerator up to a week. To serve, pour 4 ounces sangaree and one lemon twist for each serving into a small pot. Heat until just before boiling. Strain into a small mug or teacup and garnish with a fresh lemon twist.
To make simple syrup, combine ½ cup sugar and ½ cup water in a small sauce pan and cook over medium heat, stirring occasionally, until sugar dissolves. Let cool, then transfer to a very clean jar or bottle. Cover and keep refrigerated until ready to use.
Private Notes