Perfect Autumn Sangria
Recipes taste much better when they’re seasonal- don’t you agree? Both Sam and I base our time in the kitchen off of seasonal produce (see: apple pop tarts for Fall, asparagus quiche in Spring). We’re not ones to get stuck on recipe repeats (unless it’s a very good one that can swing year round). Now that we’ve been home more on the weekends, Sam started a little tradition between the two of us. On Sunday mornings, he whips up a delicious feast of a breakfast. This past Sunday it was the perfect concoction for Fall: a soft scramble with crispy bacon, peppers, onions, and a warm homemade pumpkin cinnamon roll (with extra icing of course..)
What are some of your favorite recipes to make and change up in accordance with the seasons? Today I’m sharing the perfect Autumn sangria. A twist on classic sangria, made with delicious Fall flavors, and a touch of sweetness..
Photo Sources: Tara Ward Photography
It’s the MVP for wine-drinking-Thanksgiving-enthusiasts who want something a little more special than a casual glass of wine. What I love about it is how simple it comes together: no cocktail shaker needed, and no intricately measured ingredients (you can practically eyeball it!)
Also the simple ingredients make for an easy assembly, including: crisp apple cider, rosemary simple syrup, and dry white wine. So delicious, you may want to double the batch. Find out how to make the perfect autumn sangria below, and enjoy as this season’s special cocktail…
Perfect Autumn Sangria
For the Sangria
- 1 cup apple cider
- 1 bottle of dry white wine (such as pinot gris, or sauvignon blanc)
- 1 lemon juiced
- 1 orange sliced
- 1 apple sliced
- 2 cinnamon sticks
- 1 12 oz bottle sparkling water (such as topo chico)
For the Rosemary Simple Syrup
- 1 sprig of fresh rosemary
- 1/4 cup honey
- 1/4 cup water
- In a medium to large pitcher, combine all of the ingredients for the sangria, except the sparkling water. Stir to combine.
- Next make the rosemary simple syrup. Combine the rosemary, honey, and water in a small saucepan over high heat.
- Bring to a boil, then lower the heat and let simmer until thick (about 5-10 minutes). Remove from heat and let cool.
- Add the simple syrup in to the pitcher with the rest of the sangria, and refrigerate overnight (or at least 6-8 hours).
- Just before serving, add the sparkling water and pour in to a glass over ice. Serve with additional cinnamon sticks, if desired. Enjoy!