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GINGER SYRUP
SANGRIA
For the Ginger Syrup: Peel and slice the ginger.
Combine sugar and hot water, stirring until sugar is dissolved.
Add the ginger slices to the hot water and sugar mixture.
Allow ginger to steep in the syrup until the mixture cools completely, approximately 2 hours.
Cool syrup completely before using. Store in an airtight container in the refrigerator for up to 2 weeks.
For the Sangria: Combine the sparkling red grape juice, orange juice, lime juice, ginger syrup and sparkling water in a large pitcher.
Add orange slices and/or pomegranate seeds.
Chill well. Serve over ice.