I went on a bit of a sangria bender over the weekend. The weather’s been getting nicer and we’ve been outdoors so much more. And therefore I felt the need to make sangria. 2 ways. Just because. Well the first time wasn’t an accident. And I went to the store with the intent to get the ingredients to make an apple sangria. And then because it was so good and because I had a can of crushed pineapple in my pantry, I decided to make a citrus-pineapple sangria for good measure. Both were not too sweet, which is what I look for in a sangria and both are consequentially…gone!
So sangria is so easy to make, all it takes is some ingredients and time…if you can wait long enough for the fruit to do it’s job.
Here are the recipes:
2 apples (1 for in the sangria and one for garnish)
1 750 ml bottle chardonnay
3/4 cup peach schnapps
1/2 cup honey
1 – 1 inch piece of fresh ginger
2 cinnamon sticks
Mix all ingredients in a bowl or jar. Let sit overnight to let the flavors mingle. Strain sangria into a pitcher. Serve over chopped apple with a dash of club soda.
And then for the pineapple sangria:
1 – 14 oz can of crushed pineapple
1 750 ml bottle of riesling wine
1 cup Malibu coconut rum
1 orange, sliced
1 lime, sliced
1 lemon, sliced
Combine all ingredients in a bowl or jar. Let sit overnight (or at least a few hours if you can). Serve over fresh pineapple with club soda.