Zurracapote

Ingredients

FOR THE ZURRA RED WINE SYRUP:

• 1 ½ cups dry red wine
• 3 ¾ cups sugar
• 6 juniper berries, bruised
• 1 small cinnamon stick
• ¾ cup diced dried apricots
• ¾ cup golden raisins

FOR THE ZURRACAPOTE:

• ¼ cup zurra red wine syrup
• 2 bottles red wine (preferably tempranillo)
• ½ cup Torres orange liqueur or Triple Sec
• ½ cup vodka
• 2 lemons, thinly sliced, for garnish
• 2 Fuji apples, cored and diced, for garnish
• 12 ounces Sprite, or as needed

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    520 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 95 grams carbohydrates; 2 grams dietary fiber; 86 grams sugars; 0 grams protein; 13 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 pitchers (12 servings)

Preparation

1. For the zurra red wine syrup: In a pot, combine wine, sugar, juniper berries and cinnamon stick. Place over low heat and stir just until sugar has dissolved; do not bring to a boil.
2. Pour over apricots and raisins. Let stand 20 minutes. Strain over a bowl and reserve fruit and syrup separately. Discard juniper berries and cinnamon stick. This makes more than needed (2 cups syrup and 1 1/2 cups fruit), but syrup and fruit may be stored separately, covered and refrigerated, for up to 1 month.
3. For the zurracapote: In a 3-quart container, combine the zurra syrup, wine, liqueur and vodka. Refrigerate until chilled, at least 3 hours.
4. To serve, divide punch between two 1 1/2-quart pitchers. Fill each of 12 tall glasses with ice, 1 slice lemon and a spoonful of diced apple. Divide remaining lemon and apple, 1/4 cup apricot-raisin mixture and 2 cups ice cubes between the pitchers. Pour 5 ounces zurracapote into each glass, and top with 1 ounce of Sprite, or to taste. Stir before serving.