Description
Put a fall twist on a favorite summer classic with this Apple Gingersnap Sangria featuring apple cider, ginger beer, bourbon and more!
Ingredients
Scale
- 1 cup water
- ¾ cup granulated sugar
- 1 ½ inch piece of fresh ginger, peeled and cut into large chunks
- 1 (750 ml) bottle of rosé or dry red wine
- 1 (12 ounce) bottle ginger beer (I like Reed’s)
- 1 cup sparkling water
- ½ cup regular or sparkling apple cider
- ¼ cup brandy or dark rum (optional)
- 3 – 4 medium apples or pears (or a combination of both), sliced thinly or chopped into ½-inch pieces
Instructions
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To make a ginger simple syrup, add water and sugar to a small pot; stir and bring to a boil. Stir until sugar is dissolved. Add fresh ginger and remove from heat. Steep for about 30 minutes. Strain, discard ginger and cool.
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Assemble sangria into a large pitcher by pouring in ½ cup of ginger syrup, wine, ginger beer, sparkling water, apple cider and brandy. Stir well and add in fruit. Chill in refrigerator for a few hours or overnight. Serve with ice and fruit slices.