This fresh and fun cocktail will brighten up any festivity.
Adding apples to this party pleaser turns this sangria into a bubbly treat for all seasons. This apple sangria recipe not only uses fresh apples for garnish and soaking, it also incorporates apple cider (or juice) and apple brandy—an apple triple play! Pouring this apple sangria for friends and family during the fall or winter? Simply swap the strawberries for pears for an autumnal aperitif.
Yield: 8, 8-ounce or 10, 6-ounce servings
Difficulty Level: Easy
Source: U.S. Apple
- 1/4 cup calvados (apple brandy)
- 2 tablespoons packed brown sugar
- 5 cups apple juice or cider, chilled
- 1 medium crisp apple (such as Crispin) cored and cut into thin wedges
- 2/3 cup sliced strawberries
- 1/2 cup halved white or red seedless grapes
- 1 750-ml bottle extra-dry Cava (Spanish white sparkling wine) or white Rioja, chilled
- 1. Stir together calvados and brown in large pitcher until brown sugar is dissolved.
- 2. Stir in apple juice, apple, strawberries, and grapes. If desired, cover and refrigerate for up to 2 hours.
- 3. Just before serving, add sparkling wine; gently stir. Pour over ice into glasses.
Mock Fresh Apple Sangria
- 1. For a healthier (or kidfriendly) twist, try the mock version:
- 1. Prepare sangria as directed above, except omit the calvados and brown sugar, use 3 1/2 cup apple juice plus 1 1/2 cups club soda, and substitute one 25 1/2-ounce bottle nonalcoholic sparkling apple cider for the Cava.
- 1. Makes 8, 8-ounce or 10, 6-ounce servings.