Marrakech Sangria by Gabriel Cabrera

If a quick perusal through our rug selection is any indication, our love for Morocco runs deep. This is why we were so delighted when Gabriel Cabrera, the talented stylist behind The Artful Desperato, came to us with a Moroccan-themed update to one of our favorite summer cocktails—sangria! Infused with grapes, fresh figs, hints of anise, and topped off with edible flowers, this refreshing libation is a picture-perfect complement to your summer nights.

“This recipe is inspired by all the amazing textures and flavors of Morocco. It’s super aromatic and fresh, which makes it perfect for entertaining a big crowd on a hot day.” —Gabriel Cabrera

Marrakech Sangria

Serves 4-6

Before you get started, make sure to have this ready:

Anise cardamom syrup: in a heavy-bottom pan place 1 cup water + 1 cup sugar + 2 star anise seeds and heat up over a medium flame. Simmer for 5 minutes, remove from stove, and chill completely, discard seeds.

Frozen grapes: wash a bunch of grapes, remove from stem, place them in the freezer for 2 hours.

Instructions:

In a large jug place place all ingredients except the club soda and ice. Let sangria sit in the fridge for 30 minutes so all flavours get to develop.

To serve: place some ice in your favourite moroccan inspired glasses, pour the sangria making sure you scoop some of the boozy fruit, and top with a splash of club soda. You can garnish the drinks with an extra sprig of mint.

Featured: Mid-Century Trays // Acrylic Hobnail Pitcher // Acrylic Hobnail Glassware

Gabriel Cabrera is a food + prop stylist and photographer who resides in Vancouver, BC. You can follow him on Instagram, Pinterest and his blog The Artful Desperado.