I always wished I was a lover of sangria. It’s a fun drink and I like the idea of booze soaked fruit. But I mostly see sangria made with red wine and red wine isn’t really my thing. This sangria is made with chardonnay and it showcases one of my favorite fall foods: honeycrisp apples.
The flavors all go really well together. You can definitely taste the citrus and the spices, but the honeycrisp apple flavor does not get lost in the shuffle. This sangria is great to make for company!! Or on any nice fall day for that matter!
We did notice that the fruit soaked up a lot of the alcohol so if you’re serving to more than 4 people, I would suggest at least doubling the recipe below.
How to Make Honeycrisp Apple Sangria
- Pour a bottle of chardonnay in a bowl.
- Then the Schnapps.
- Honey goes in next.
- Add the quartered lemon, lime and orange and toss in the peeled and chopped apple.
- Then add the cinnamon sticks, ginger and cloves. Refrigerate!
- Once it has refrigerated long enough strain it into a pitcher. Before serving, rim the glasses with the cinnamon sugar.
- Add the fruit and serve over ice. The club soda adds the carbonation.
Honeycrisp Apple Sangria
- 2 honeycrisp apples
- one 750-milliliter bottle unoaked chardonnay
- 1/2 cup peach Schnapps
- 1/4 cup honey
- 2 oranges, 1 quartered
- 1 lemon, quartered
- 1 lime, quartered
- 2 cinnamon sticks
- 2 quarter-size slices of fresh ginger
- 3 whole cloves
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- club soda
- mint sprigs, for garnish (we skipped)
- Peel, core and chop 1 of the apples. In a bowl, combine the chardonnay, Schnapps and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours.
- Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
- On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.