Apple Cider Sangria

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Ingredients

2 – 3 cups Lepp’s Apple Cider
1 bottle Pinot Gris (my very favorite Pinot Gris is from Osoyoos’ Burrowing Owl)
½ to 1 cup Bourbon or Whisky – start with a ½ cup, and add more to taste
¼ cup ginger simple syrup (see note below)
2 apples, sliced
Optional to add other fruit such as 2 pears, sliced, orange slices, or pomegranate seeds
355 ml. Club Soda (a single serving size tin)

Ginger Simple Syrup:
1 cup water

1 cup sugar
1 large chunk of ginger, peeled and sliced into pieces, about 1 cup

Method

Combine Apple Cider, wine, bourbon and simple syrup in a large pitcher, stir to mix and add more bourbon or simple syrup to taste. Add sliced fruit and refrigerate for at least 4 hours.  Just before serving, add a tin of club soda, stir and serve! Make sure to get some apple slices in each cup as they have a tasty and juicy crunch after the sangria is finished.

Ginger Simple Syrup:
1 cup water
1 cup sugar
1 large chunk of ginger, peeled and sliced into pieces, about 1 cup

Simmer for 1 hour, strain, discard ginger and refrigerate.  

The syrup is tasty mixed into club soda or into a hot tea. Very soothing for an upset tummy.

 

A note on apple cider: if you’re making a big batch, pick up a 5L box of apple juice that we pressed at our Applelooza event! We call it apple juice, but it’s exactly the same as what’s in our “apple cider” jars.

 


This recipe is you’re looking at it part of a Thanksgiving Menu Blog post, click the graphic above for the rest of the dishes on the menu!