Autumn Harvest White Sangria
This white sangria is perfect for fall, bursting with apples, pears, and real apple cider. Make a large pitcher for easy serving, then top off each glass with sparkling wine and a sprig of rosemary for a pretty effect.
Servings: 8
Ingredients
- 1 (750 ml) bottle white wine
- 1 cup apple cider
- 1 Granny Smith apple
- 1 Honeycrisp apple
- 1 Bartlett pear
- 1/4 cup pomegranate seeds
- fresh rosemary and cinnamon sticks optional garnish
- 1 (750 ml) bottle Prosecco or sparkling white wine see note
Instructions
- In a large pitcher, combine one bottle of white wine with the apple cider.1 (750 ml) bottle white wine, 1 cup apple cider
- Core and chop the apples and pear into small chunks (no need to peel), then stir them in along with the pomegranate seeds. Add a few sprigs of rosemary and a cinnamon stick, if desired. Cover and chill in the refrigerator for at least two hours, or overnight.1 Granny Smith apple, 1 Honeycrisp apple, 1 Bartlett pear, 1/4 cup pomegranate seeds, fresh rosemary and cinnamon sticks
- When ready to serve, pour individual glasses leaving 1”-2” of room in each. Top with chilled Prosecco or sparkling white wine. Serve with an optional extra sprig of rosemary for garnish. Enjoy!1 (750 ml) bottle Prosecco or sparkling white wine
Notes
- White Wine: In our opinion, this sangria is fruity but not overly sweet, which we like! Using Sauvignon Blanc, Pinot Grigio, or another dry white keeps it that way. If you use a Chardonnay or other white that has a sweeter aftertaste, your sangria will definitely taste more sweet, as well. Adjust to taste!
- Apple and Pear Varieties: Also feel free to swap or mix and match the varieties of apples and pears to use what you have -- what's listed are my favorites and what I buy if I'm shopping on purpose for this sangria, but it's very flexible!
- Prosecco: In my experience, topping off one batch of this sangria uses about half a bottle of Prosecco, so if you're doubling the sangria recipe, you probably just need one Prosecco total.