When I think of sangria, I typically think of warm summer nights. Whether we’re sitting on the patio, or hanging out at my cottage, it’s always been the drink of choice amongst my girlfriends and I. It’s fresh, it’s fruity, it’s summer in liquid format. So you can imagine my surprise (and excitement) when I stumbled upon this fall inspired version. First of all, why the heck didn’t I think of this sooner? And next: honeycrisp apples paired with warm spices the likes of ginger and cloves makes for the perfect autumn inspired treat. Top it off with a cinnamon sugar rim and you, my friend, are off to the fall sangria races.
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- 750-milliliter bottle of unoaked Chardonnay
- 3/4 cup peach Schnapps
- 1/4 cup honey
- 2 Honeycrisp apples, cored and chopped
- 2 oranges, 1 quartered
- 1 lemon, quartered
- 1 lime, quartered
- 2 cinnamon sticks
- 2 quarter-size slices of fresh ginger
- 6-7 cloves
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- Club soda
- In a bowl, add the chardonnay, peach schnapps, honey and stir. Toss in half of the chopped apples, the quartered orange, lemon, lime, cinnamon sticks, ginger and cloves. Refrigerate for at least 4 hours.
- In the meantime, add the other chopped apple and the other orange, peeled and chopped, to a bowl. Cover and refrigerate.
- After 4 hours, strain the sangria into a pitcher.
- On a small plate, blend the sugar and cinnamon. Moisten the rim of your glass with a lemon and dip into the mixture. Add ice, pour the sangria until 3/4 full, and top with club soda. Garnish with a spoonful of the apple-orange mixture.