This autumn sangria celebrates warming fall spices and juicy honey crisp apples in a one delicious sip. Make ahead and share with friends, the flavours get even better the longer it “marinates” in the fridge.
It’s cozy, refreshing and just the right amount of sweet.
Don’t forget to eat the soaked fruit at the bottom of your cup!
Autumn Honeycrisp Sangria
This autumn sangria celebrates warming fall spices and juicy honey crisp apples in a one delicious sip.
Ingredients
- 1 (750 ml) bottle of dry white wine Pinot Grigio is great
- 2 cups apple cider
- 1 (395 ml) can hard apple cider (something low sugar and on the dry side is best)
- 1 honey crisp apple thinly sliced
- 1 navel orange thinly sliced
- 1/4 tsp cinnamon powder
- 1/4 tsp ginger powder
- 1 pinch nutmeg powder
- 2-3 dashes bitters orange or ginger (optional)
- sparkling water to serve
- cinnamon sticks to serve (optional)
Instructions
- In a large pitcher, add white wine, apple cider, hard cider, orange slices, apple slices, and bitters (if using).
- In a small bowl, add cinnamon, nutmeg, ginger and a splash of water. Whisk to make a slurry.
- Pour spice mixture into pitcher and stir to combine.
- Refrigerate for 1-24 hours. Serve sangria in glasses over ice, with splash of sparkling water and cinnamon stick to garnish. Enjoy!
Photography by Jocelynne Flor.
Recipe By Meredith Youngson | Earth & Oven
Leave a Reply