Servings: 4
Equipment
Ingredients
- 2 bottles Red spanish wine
- 4 ounces Triple sec
- 12 ounces soda water
- 2 ounces maple syrup
- 2 green apples diced
- 1 orange chopped
- 2 sprigs fresh rosemary
- 2 cinnamon sticks
- Fresh rosemary sprigs, cinnamon sticks, or a pinch of ground cinnamon for garnish
Instructions
- In a large pitcher, combine the red wine, Triple sec, diced apples, chopped orange, maple syrup, rosemary sprigs, and cinnamon sticks.
- Stir well to mix the ingredients together.
- Place the pitcher in the refrigerator and let the sangria chill for 3-4 hours to allow the flavors to meld.
- When ready to serve, fill each glass with ice and pour the sangria over the ice.
- Top each glass with a splash of soda water for a refreshing fizz.
- Garnish with a fresh sprig of rosemary and a pinch of ground cinnamon or a cinnamon stick for a festive touch.
- Serve immediately and enjoy the rich, spiced flavors of this Fall Sangria!
Notes
Pro Tips
- Use a bold Spanish red like Tempranillo or Garnacha for the best balance with spices.
- Let the sangria chill overnight for a deeper infusion of fruit and cinnamon.
- For added texture, leave the fruit pieces slightly larger so they stay crisp.
Tried this recipe?Leave a comment and let us know how it was!