Fig Sangria

 

Fig Sangria
Serves 20 (or a few more) in a 10 ounce rocks glass

2 cups water
2 cups sugar
6 star anise seeds
1 cups lemon juice
2 cups grapes, frozen
1 cup figs, trimmed and cut in quarters
9 cups dry white wine
1/2 c non-alcoholic elderflower liqueur
3 cups club soda
1 rose, for ice cubes (in two empty ice trays, add one rose petal per cube, add water, and freeze)
25 mint leaves (or a few stems of mint) for serving

For Star Anise Syrup: In a heavy-bottom pan, combine 2 cups of water and 2 cups of sugar with 6 star anise seeds and heat over a medium flame or medium heat.  Boil for 5 minutes and remove from stove, then chill completely. Discard seeds right before use.

For Sangria: In a gallon jug, mix 2 cups Star Anise Syrup, 1 cup of lemon juice, 9 cups of white wine, and ½ cup non-alcoholic elderflower liqueur.  Directly before serving, in a large 1.5 gallon serving container (if possible) combine pre-mixed syrups, wine, and lemon juice.  Add 3 cups of club soda and mint stems; serve rose ice on the side.

 

Inspired by the West Elm blog featuring Gabriel Cabrera @artfuldesperado

Fig Sangria