Zurracapote Food

ZURRACAPOTE

Zurracapote image

Provided by Eric Asimov

Time 3h40m

Yield 2 pitchers (12 servings)

Number Of Ingredients 13

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

Steps:

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.
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.
For the zurracapote: In a 3-quart container, combine the zurra syrup, wine, liqueur and vodka. Refrigerate until chilled, at least 3 hours.
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.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 0 grams, Carbohydrate 90 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 83 grams

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