Another delicious idea from Daisy
I used to think of sangria as a refreshing summertime drink, but it can really be a year-round drink if you use seasonal fruits. This white wine sangria is flavored with apples, along with spices like cinnamon and cloves, for a fantastic autumn-themed cocktail. The honey adds just the right amount of sweetness and the ginger ale gives it a nice fizz. To add even more apple flavor with a boozy kick, you can add some Calvados, an apple brandy from the Normandy region of France.
As with any sangria, the fresh fruit is not just a pretty garnish; it is meant to be eaten. In this case, the sweet-tart honeycrisp apples retain their crispness while soaking in all that flavor!
Honeycrisp Apple Sangria
Yields 4 servings
2 Honeycrisp apples plus a few apple slices for garnish
2 oranges, quartered
1 lemon, quartered
1 lime, quartered
One 750-milliliter bottle Chardonnay, preferably unoaked
1/4 cup Calvados (apple brandy) or other apple liquor (optional)
1/4 cup honey
1/4 teaspoon cinnamon
2 cinnamon sticks
Ginger ale (Club soda or lemon-lime soda are good substitutes)
Garnish: 2 tablespoons sugar + 1/2 teaspoon ground cinnamon
Peel (optional), core and chop apples. Cut one of the oranges, lemon and lime into quarters. Set aside.
In a large pitcher, combine the Chardonnay, Calvados, if using, and honey. Stir to combine. Add the chopped apples. Squeeze the juice of the orange, lemon, and lime into the pitcher before tossing them into the pitcher. (I squeeze the citrus through a strainer to catch the seeds and pulp.) Add the cinnamon sticks and cloves. Refrigerate for at least 4 hours.
Remove the citrus quarters. Slice the remaining orange and set aside.
On a small plate, blend the 2 tablespoons sugar and cinnamon. Moisten the glass rims and dip in the cinnamon/sugar mixture to coat. Garnish glasses with orange and apple slices.
Fill the glasses with ice. Pour in the sangria until each glass is three-quarters full. Top with a splash of ginger ale.
Adapted from Food and Wine.
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