Zurracapote

Name: Zurracapote
Total time: 3 h 40 min
Yield: 2 pitchers (12 servings)
Ingredients: 1 1/2 cups dry red wine; 3 3/4 cups sugar; 6 juniper berries, bruised; 1 small cinnamon stick; 3/4 cup diced dried apricots; 3/4 cup golden raisins; 1/4 cup zurra red wine syrup; 2 bottles red wine (preferably tempranillo); 1/2 cup Torres orange liqueur or Triple Sec; 1/2 cup vodka; 2 lemons, thinly sliced, for garnish; 2 Fuji apples, cored and diced, for garnish; 12 ounces Sprite, or as needed

Recipe from Txikito

Adapted by Eric Asimov

Total Time: 40 minutes, plus 3 hours' refrigeration
Rating: 4(9)
Notes: Read community notes

Featured in: Refreshing New Sangrias to Chase Away Bad Memories

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 pitchers (12 servings)

For the Zurra Red Wine Syrup

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

For the Zurracapote

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

Ingredient Substitution Guide

Preparation

Step 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.
Step 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 1½ cups fruit), but syrup and fruit may be stored separately, covered and refrigerated, for up to 1 month.
Step 3
For the zurracapote: In a 3-quart container, combine the zurra syrup, wine, liqueur and vodka. Refrigerate until chilled, at least 3 hours.
Step 4
To serve, divide punch between two 1½-quart pitchers. Fill each of 12 tall glasses with ice, 1 slice lemon and a spoonful of diced apple. Divide remaining lemon and apple, ¼ 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.

Ratings

4 out of 5

9 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.

Paul S2 years ago

This is a wonderful recipe, and delightfully Spanish. My adult daughter made a batch for my birthday, giving it time to rest, and settling down to sample was a pleasure. Only a few words of caution -- do not consume the zurracapote as you might a bottle of store-bought sangria (which I avoid like the plague). This is a potent mixture, and after indulging, I confess to taking a nap and waking a bit fuzzy-headed. It's potent, and delicious.

Private notes are only visible to you.