Description
This refreshing Spiced Apple and Pear White Sangria combines crisp white wine with juicy seasonal fruits and warming cinnamon for a delightful, lightly spiced beverage perfect for autumn gatherings or any festive occasion.
Ingredients
Fruit
- ½ pear, peeled and chopped (Bosc or Bartlett varieties)
- ½ apple, cored, chopped, with skin on (Honeycrisp, Gala, Pink Lady)
- 2 whole cinnamon sticks
Liquids
- 1 bottle (750ml) white wine (Sauvignon Blanc or Pinot Grigio)
- ¼ cup pear liqueur
- ¼ cup apple cider
- ¼ cup ginger beer
Instructions
- Prepare the fruit: Peel and chop the pear, and core and chop the apple, leaving the skin on to add vibrant color and texture to the sangria. Place these chopped fruits along with the cinnamon sticks at the bottom of a clean pitcher.
- Add the liquids: Pour in the bottle of white wine followed by the pear liqueur, apple cider, and ginger beer. Stir the mixture gently to combine all the ingredients without bruising the fruit.
- Chill and infuse: Cover the pitcher and let the sangria rest in the refrigerator for 4 to 6 hours. This allows the flavors to meld beautifully, infusing the wine with the sweetness and spice from the fruit and cinnamon. Serve chilled and enjoy!
Notes
- For best results, use fresh and crisp apple and pear varieties such as Honeycrisp, Gala, Bosc, or Bartlett.
- Adjust ginger beer quantity to taste for more or less spice and fizz.
- Letting the sangria infuse longer enhances flavor but do not exceed 24 hours to avoid soggy fruit.
- Serve over ice if desired, garnished with cinnamon sticks or fresh fruit slices.
- This recipe is easily doubled or adjusted for larger gatherings.
