Description
This sangria is refreshing, and light with juicy, crisp apples and warming cinnamon. It’s easy to make and perfect for a crowd!
Ingredients
Units
Scale
- FOR THE HONEY SIMPLE SYRUP:
- 1/4 cup honey
- 1/4 cup filtered water
- 2 cinnamon sticks
- 3 to 4 cloves
- 1 star anise (optional)
- FOR THE SANGRIA:
- 1 large apples, thinly sliced (use a firm baking apple such as honeycrsip, granny smith, Jonathans, Jonagolds)
- 1 orange, sliced
- 1 750 ml bottle of dry white wine (I used Pinot Grigio)
Instructions
- FOR THE HONEY SIMPLE SYRUP:
- In a small sauce pot bring the water and honey to a boil, stir to combine. While still boiling add the spices. Allow to boil for 1 minute. Remove from the heat and allow to cool to room temperature, keeping the spices in to steep.
- FOR THE SANGRIA:
- In a large pitcher add the apples, orange, and wine. Once the honey simple syrup has cooled add that, keeping the spices in for a stronger flavor or remove them at this time for a milder flavor. Stir to combine.
- Cover and refrigerate for 4 to 8 hours, 8 hours is best. Serve cold with some of the fruit in the glass. Will keep in the refrigerator for up to 48 hours.
Notes
Prep time does not include time required for the sangria to sit (4 to 8 hours).
