In a small saucepan, bring the sugar, water and ginger to a simmer; remove from heat and set aside to cool. Pour through a sieve into a jar and store in the fridge.

To make sangria, pour the Five Alive and red wine into a large pitcher. Add a few sprigs of rosemary, some orange and/or apple slices, a few whole star anise if you have them, and a pour of ginger syrup - a couple tablespoons to start, then more to taste. Stir and let sit for an hour before serving.