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Perfect Autumn Sangria

Abby Rice


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!