Fall Favorite: Honeycrisp Apple Sangria
Monday, October 17, 2011
Suzy's found a new drink that will spice up any fall get together!
2 Honeycrisp apples
One 750-milliliter bottle unoaked Chardonnay
1/3 C. peach Schnapps
1/4 C. pisco (if you can't find this, use a bit more peach schnapps)
1/4 C. honey
2 oranges- 1 quartered
1 lemon – quartered
1 lime – quartered
2 cinnamon sticks
2 quarter-size slices of fresh ginger
3 whole cloves
2 T. sugar
1/2 t. ground cinnamon
Ice
Club soda
Mint sprigs – for garnish (optional)
Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours.
Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.
Source: Adam Seger & Food and Wine Magazine
2 Honeycrisp apples
One 750-milliliter bottle unoaked Chardonnay
1/3 C. peach Schnapps
1/4 C. pisco (if you can't find this, use a bit more peach schnapps)
1/4 C. honey
2 oranges- 1 quartered
1 lemon – quartered
1 lime – quartered
2 cinnamon sticks
2 quarter-size slices of fresh ginger
3 whole cloves
2 T. sugar
1/2 t. ground cinnamon
Ice
Club soda
Mint sprigs – for garnish (optional)
Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours.
Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.
Source: Adam Seger & Food and Wine Magazine
