Chef Daniel Biron’s Clericot is a simple, homemade version of Clericot or White Wine Sangria. This eye-catching summertime beverage is filled with seasonal fruits like strawberries, grapes, and apples, and then mixed with a Rosemary Syrup, white grape juice (or white wine, for an alcoholic version), and sparkling water.  For the ultimate presentation, make sure to use a clear pitcher and serving glasses so your guests can catch a glimpse of the beautiful colors within as they sip on nature’s sweet nectar.


  • Rosemary Syrup*
  • 1 cup sucanat
  • 1 cup water
  • 3 cardamom pods
  • 1 bunch rosemary sprigs, fresh
  • Clericot
  • 4 cups white wine or white grape juice
  • 1 1/2 cups ice cubes
  • 1/2 cup sparkling water
  • 1/4 cup Rosemary Syrup
  • 1/4 cup lychee syrup
  • 6 grapes, sliced in half
  • 5 strawberries, sliced
  • 4 lychees, in syrup, sliced in half
  • 1 apple, sliced
  • 1 orange, segmented
  • Orange slices, for garnish
  • Rosemary sprigs, for garnish
  • PREP TIME 30
  • COOK TIME 20
  • Serves 4


Rosemary Syrup*

  1. Dissolve sugar in water in a medium pot, then add cardamom pods and rosemary sprigs and simmer for 20 minutes.
  2. Strain through fine mesh sieve and set aside to cool.


  1. Add fruit, wine/grape juice, rosemary syrup and lychee syrup into a large pitcher and macerate for at least 10 minutes.
  2. Add sparkling water and ice cubes. Stir then serve.

*The Rosemary Syrup recipe yields 1/2 cup, while only 1/4 cup is needed to make the Clericot.