Wednesday, October 30, 2013

Fall Sangria

It's no secret that I'm a big fan of Sangria so when it was decided that my med school friends and I were going to have an early Halloween party this past weekend I knew I wanted to create a delicious beverage for us to enjoy as we let off some steam. 

While the summer Sangria was a huge hit, the fruit for it isn't in season anymore so I needed to change things up. Enter this Fall Honeycrisp Sangria!
It would have been wonderful for me to have taken a picture of the final product but that was just asking too much. I'm just happy I was able to pull something tasty together as well as a DIY costume after a morning full of exams. Trust me when I say the drink looks very festive with all the fruit as the final product.
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Honeycrisp Apple Sangria
Recipe from here (with a few changes)
Prep Time: 15 min || Cook Time: 4 hours (or overnight)

  • 5 honeycrips apples, cored and cubed
  • 1 orange, quartered 
  • 2 lemons, sliced into rounds
  • 1 lime, sliced into rounds
  • 2 cinnamon sticks
  • 1/3 cup orange blossom honey
  • a pinch of ground nutmeg & ginger
  • 1 cup peach schnapps
  • 2 750 ml bottles of Chardonnay 
  • 2 L club soda
  • Ice
Cut up fruit and place in large container with wine, peach schnapps, honey, spices and cinnamon sticks. Stir and refrigerate overnight or for at least 4 hours. Add in club soda right before you're ready to start drinking. Serve in sugar rimmed glasses over ice. 
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In keeping with my drink of choice, it seems like I'm going to have to find a winter Sangria for the holidays now. I'm thinking something with cranberries and pomegranate? Maybe using champagne to give it a bit of bubbly? 

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