??Hello fall…nice to meet you. ??
Get cozy and smug ?with this refreshing drink!
??Hello fall…nice to meet you. ??
Get cozy and smug ?with this refreshing drink! For years I would often make a summer sangria using 3 easy ingredients…Moscato wine, fruit, and juice. I was looking for a fall-y version of that and google helped me find this cutie pa-tutie.
This recipe can also be found here. (The ingredients are the same, but I changed some of the preparations to my liking).
Serving Size: 2-4
1 750 ml bottle of Moscato Wine
1 bottle of Martinelli’s Sparkling Apple Cider, chilled
1-2 tbl Torani Caramel Syrup
1 sweet, Hybrid Apple (ex. Honeycrisp)
Directions:
- Pour wine into pitcher.
- Chop up both apples into bite-sized pieces.
- Immediately drop chopped apples into wine.
- Soak overnight in fridge.
- 1-2 hrs before serving, combine sparkling cider and wine/apples.
- Add caramel syrup to taste.
*Tips:
- Don’t pre-chop apples. If you don’t immediately drop them into the wine after chopping, they will turn brown.
- Don’t combine the sparkling cider and/or syrup too far ahead of time. I’ve found that the sweetness of the syrup and cider is overwhelming and completely hijacks the sangria if it is combined too long (like more than a day).
- Use the Torani syrup sparingly. It has an amazing flavor but is very sweet. Remember, the longer the apples and cider sit together, the sweeter the sangria will get.
- Can’t find Torani syrup? I found it (among 10-15 other flavors) at Walmart and World Market.
- Get whatever brand floats your boat. I’ve literally used 5 different brands of Moscato and every sangria ends up tasting the same.