GREEN APPLE SANGRIA RECIPES

Name: White Sangria
Prep time: 15 min
Total time: 15 min
Yield: 8 glasses
Cuisine: european
Ingredients: 3 tablespoons sugar; 3 shots Calvados or other apple liquor; 1 lime, sliced; 1 lemon, sliced; 2 ripe peaches, cut into wedges; 3 ripe green apples seeded and cut into wedges; 1 bottle white Rioja Spanish wine or other dry white wine; 1 pint raspberries; Sparkling soda water, for topping off glasses of sangria at table

WHITE SANGRIA RECIPE | RACHAEL RAY | FOOD NETWORK

White Sangria Recipe | Rachael Ray | Food Network image

This sangria takes five to 10 minutes to assemble in a large pitcher. Take the time to prepare it in the morning so the sangria has several hours to develop its fruity flavor. Pull it out when dinner is ready to serve that evening.

Provided by Rachael Ray : Food Network

Categories beverage

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 glasses

Number Of Ingredients 9

Ingredients

3 tablespoons sugar
3 shots Calvados or other apple liquor
1 lime, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
3 ripe green apples seeded and cut into wedges
1 bottle white Rioja Spanish wine or other dry white wine
1 pint raspberries
Sparkling soda water, for topping off glasses of sangria at table

Steps:

Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.

FALL SANGRIA RECIPE | BOBBY FLAY | FOOD NETWORK

Fall Sangria Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories beverage

Total Time 8 hours 25 minutes

Cook Time 25 minutes

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

1 bottle Cabernet Sauvignon
1 1/2 cups apple cider
1/4 cup plus 2 tablespoons apple brandy
1/4 cup plus 2 tablespoons pear brandy
1/4 cup Cinnamon Simple Syrup, recipe follows
2 soaked cinnamon sticks (from Cinnamon Simple Syrup)
1 small Gala or Fuji apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
1 small red pear, cored and thinly sliced
1 small green pear, cored and thinly sliced
1/2 small pomegranate, seeded
1/2 orange, thinly sliced and each sliced halved
Ice, to serve (optional)
1 cup granulated sugar
5 whole cinnamon sticks

Steps:

Combine the wine, apple cider, apple brandy, pear brandy, Cinnamon Simple Syrup and fruits in a large container with a lid and refrigerate for at least 4 hours and up to 72 hours. Transfer to a pitcher before serving. Serve in red wine goblets over ice, if using.
Combine the sugar and 1 cup water in a small saucepan, bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a container with a lid, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours. The longer it sits, the more intense the flavor. Remove the cinnamon sticks and save to add to the sangria mixture.

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