Orange Fennel Sangria

Round notes of orange, a touch of anise from thinly sliced fennel, herbaceous notes from fresh dill, a hint of almond from Spanish Fino sherry, finally finished with a touch of sweetness from honey syrup.  Orange Fennel Sangria is a perfect accompaniment to bright shellfish dishes or roasted poultry or vegetables.

Honey Syrup

  • 1 C honey
  • 1 C water

Combine honey and water in sauce pan.  Heat at medium high and stir until honey and water combine.  Remove syrup from heat and allow to come to room temperature.  Set aside.

Orange Fennel Sangria:

  • 1 bottle of white wine (preferably a chardonnay with tropical notes)
  • 1 small bulb of fennel thinly sliced (reserve fennel fronds for garnish)
  • 1 bunch of fresh dill
  • 1/4 C fino sherry
  • 2 oranges (one orange for zest for sangria, one to peel for garnish)
  • 3/4 C honey syrup (more or less according to taste)

Add wine, fennel, fill, sherry, honey syrup, and the zest of one orange to a large pitcher (make sure to reserve some fennel fronds for garnish).  Stir with a wooden spoon until honey syrup is incorporated.  Put your pitcher in the fridge, and let sangria chill overnight.  Strain sangria, discard solids, and pour sangria back into pitcher.  When ready to serve: fill a wine glass with ice, top with sangria.  Garnish sangria with fennel fronds and orange peel.