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Green Apple Sangria
I spent three years making sangria with whatever fruit was sitting in the bowl, which meant every batch tasted vaguely different. Last summer I finally bought a recipe card for this version and kept returning to it because it actually gets better after an hour of standing around.The secret is letting the apples soften into the wine rather than fighting them — they break down enough to sweeten the drink without turning mushy, and their tartness keeps the whole thing from tasting like fruit juice. I keep a pitcher on hand during warm weather because it comes together fast and serves a crowd without effort.
Ingredients
Method
- In a large bowl or pitcher, combine the diced apples, sliced peaches, orange rounds, and lemon slices. Sprinkle the sugar over the fruit and toss gently to coat. Let sit at room temperature for 30 minutes so the sugar draws out some of the juice from the fruit.
- Pour in the white wine, lime juice, vodka, and vanilla extract. Stir well. Cover and refrigerate for at least 1 hour (up to overnight) to let the flavors meld together.
- Just before serving, stir in the chilled sparkling water. Taste and adjust sweetness with an extra teaspoon of sugar if needed — I usually add a bit more because the apples tend to keep things tart.
- Pour over ice into glasses. Garnish each glass with a fresh apple slice or mint sprig. Serve immediately while cold.
Nutrition
Notes
Tips:
- The sangria keeps well covered in the refrigerator for up to 3 days, though I find it's best on day one when the fruit is still bright.
- If using apples that are particularly tart (Granny Smith), add an extra tablespoon of sugar and let them sit longer before adding the wine.
- For a lighter version, reduce the vodka to 1/4 cup and replace with sparkling water.
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