Crisp Apple Sangria Cocktail Recipe
This drink is easy to make at home. You don't need many special tools, which is a relief.
Fresh apple flavors and a good balance of wine and fruit juice keep it light and tasty. Not too complicated, just how I like it.
Equipment
- I use a large pitcher to mix and serve the sangria. It needs to be big enough to hold everything—trust me, you'll want enough room.
- A wooden spoon comes in handy for stirring, making sure the fruit is well mixed with the liquid. Nothing fancy, just a good stir.
- A sharp knife and a small cutting board let me slice apples and other fruit. I also grab a measuring cup for the liquids to keep things balanced.
- If I want to serve the sangria cold right away, I go for a few cups and plenty of ice. For serving, wine glasses or mason jars both work—depends on my mood.
Ingredients
I gather all my ingredients before I start. For one pitcher, I use:
- 1 bottle 750 ml white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup apple cider or apple juice
- 1/4 cup brandy
- 2 crisp apples sliced thin
- 1 orange sliced thin
- 1/2 cup club soda or lemon-lime soda
- Juice of half a lemon
- 1-2 tablespoons sugar or honey optional, for more sweetness
- Ice cubes
Instructions
- First, I slice the apples and orange, removing any seeds. The fruit goes straight into the pitcher.
- Next, I pour in the white wine, apple cider (or juice), and brandy. It's starting to look good already.
- I add the lemon juice and sugar or honey if I want things a little sweeter. Then, using my spoon, I give it all a good stir to help the sugar dissolve and the fruit flavors blend.
- I let the sangria sit in the fridge for at least one hour to chill and let the flavors mix. Right before serving, I add club soda for bubbles and stir gently.
- To serve, I fill each glass halfway with ice. Then I pour the sangria over the top, making sure to get plenty of fruit slices into each glass.
Notes
Sometimes, I change the recipe to fit what I've got in my kitchen. Pear slices or berries taste good with the apples and look nice floating in the pitcher, too.
For a non-alcoholic version, I just use more apple juice and sparkling water instead of wine and brandy. I try not to make the drink too sweet—tasting as I mix helps me find the right balance.
If I'm planning ahead, I'll mix everything except the soda and ice the night before. The flavors get stronger overnight, which is actually pretty great.
I always wait to add the fizzy soda until just before serving so the bubbles stay fresh. Flat sangria just isn't as fun.