Green Apple Sangria Recipes

PEACH AND GREEN APPLE SANGRIA

Peach and Green Apple Sangria image

Make and share this Peach and Green Apple Sangria recipe from Food.com.

Provided by Very Perky

Categories Beverages

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 peaches, thickly sliced
2 granny smith apples, sliced
1/4 cup sugar
2 (750 ml) bottles dry white wine
11 ounces peach nectar
1 cup peach schnapps
1/2 cup apple juice

Steps:

Mix together the fruit and the sugar. Let set for 30 min.in an extra large pitcher. Then add all other ingredients and stir to combine. Cover and chill for at least 4 hours Before serving.

Nutrition Facts : Calories 255.9, Fat 0.3, Sodium 13.1, Carbohydrate 31.6, Fiber 2.5, Sugar 20.5, Protein 1.1

AUTUMN APPLE SANGRIA

Autumn Apple Sangria image

The invigorating scent of fall's first apples flavors this bright sangria, sweetened with a lemon-cinnamon syrup and apple brandy.

Provided by Food Network Kitchen

Categories beverage

Time 4h45m

Yield 8 servings (8 cups)

Number Of Ingredients 9

Ingredients

4 lemons
1 cup sugar
8 cinnamon sticks
One 750-milliliter bottle sauvignon blanc or other dry white wine
1 cup apple brandy, such as Calvados
1 cup apple cider
1 cup soda water
1 tart green apple, such as Granny Smith, cored, quartered and thinly sliced crosswise
1 sweet red apple, such as Gala, cored, quartered and thinly sliced crosswise

Steps:

Thinly slice 1 lemon, discarding the seeds, and reserve in a bowl. Juice the remaining 3 lemons until you have 1/2 cup juice (discard any extra juice). Bring the lemon juice, sugar and cinnamon sticks to a boil in a small saucepan, stirring occasionally until the sugar has dissolved. Boil the syrup for 1 minute more. Let the syrup cool completely, then strain into a 3-quart pitcher, reserving the cinnamon sticks.
Add the wine, Calvados, cider and soda water to the pitcher, and stir to combine. Add the tart and sweet apples and lemon slices, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass. Garnish each with 1 of the reserved cinnamon sticks.

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