White Sangria With Apples Recipes

EASY TRADITIONAL WHITE SANGRIA

Steps:

• Add lime, lemon, and sugar (or other sweeteners) to a large pitcher (or use multiple pitchers if making a larger batch) and muddle with a muddler or gently crush with a wooden spoon for 45 seconds.
• Add apple brandy and muddle again to combine for 30 seconds. Add apple, nectarine, and strawberries and stir to incorporate. Then add wine and stir once more.
• Taste and adjust flavor as needed, adding more sweetener of choice for sweetness, lemon or lime juice for acidity, or fruit. Stir to combine.
• Add ice or frozen berries and stir once more to chill. Serve as is or with a bit more ice and mint (optional). To dilute the mixture, top off glasses with a bit of sparkling water (optional).
• Store leftovers covered in the refrigerator for up to 48 hours, though best when enjoyed within the first 1-2 days.

WHITE WINE AND APPLE SANGRIA

Steps:

• Stir together apple juice and sugar in a pitcher until sugar dissolves. Add wine, apples, peaches, lemon slices, and brandy.
• Cover and chill until ready to serve, 1 to 24 hours.
• Gently stir in club soda before serving over ice. Garnish with fresh thyme sprigs.

SANGRIA (WHITE)

Steps:

• Stir white wine, rum, orange juice, and sugar together in a large pitcher until the sugar is dissolved; add apple, lemon, and lime slices. Gently stir lemon-lime soda into the wine mixture.
• Put frozen grapes into serving glasses and pour sangria over the grapes.

WHITE SANGRIA

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.

WHITE SANGRIA AND RED SANGRIA

Steps:

• Place all fruit in a bowl with gin and triple sec. Cover and refrigerate at least 4 hours, or overnight.
• Transfer to a large pitcher and add manzanilla or white wine. Stir. Divide liquid and fruit into wine glasses, over ice if desired, until about 2/3 full. Top each with cava.
• Combine wine, citrus juices, brandy, triple sec, sliced fruit and cinnamon in a 2-quart pitcher. Cover and refrigerate at least 4 hours, or overnight.
• Add 2 cups ice and the cava. Pour into wine glasses with some fruit.