Fall Sangria Recipe
The leaves are starting to fall, the air is turning crisp and everything smells like pumpkin spice- seriously, who doesn’t love fall? It’s also the best time for those “pick your own” apple orchards, and last weekend the Grüvi team headed up to Northern Colorado on an apple picking excursion.
There’s something that feels so simple and wholesome about these little orchard farms. Typically they are small and family owned, and it’s a great way to support local farmers. The orchard we visited also had a fresh bakery filled with pies and apple cider donuts, of which we all definitely ate more than we should’ve! These festivities might seem a little silly or outdated, but it also feels like a special way to celebrate the season, especially during a time when a lot of our “normal” celebrations may be disrupted.
Plus, when you come home with a bucket of apples, you have no other choice than to make loads of cider and apple pie!
Fall Cider-Sangria Recipe
While we all love a good summer sangria, colder months call for cozier drinks. For our non alcoholic sangria recipe, we utilize whole cinnamon sticks and fresh ginger to infuse warm spice notes into our mixture. In this recipe, we also used freshly pressed apple cider from the apples we picked, but you can easily buy it pre-made. I recommend checking out your local farmer’s market or small product stands for the best tasting options. Read on to see how you can make this simple sangria!
Serves: One large pitcher, about 8 servings
Ingredients
- 1 orange, thinly sliced
- 2 apples, cubed
- 1/4 cup fresh pomegranate seeds
- 2 cups fresh apple cider
- 1 tbsp. maple syrup or honey
- 1 tbsp. freshly grated ginger
- 2 cinnamon sticks
- 1/2 tsp. cinnamon
- 4 Grüvi Proseccos
- Ice, for serving
- Extra fruit, for garnish
Instructions
- Cut up the orange and apples and place in a large pitcher. Add in the pomegranate seeds and muddle or crush with a wooden spoon.
- Add in the fresh apple cider, followed by the honey, ginger and cinnamon. Give everything a good stir.
- Let the mixture sit for at least an hour in the fridge (or more) to allow the spices to infuse into the cider.
- Right before serving, add in the Grüvi Proseccos to the pitcher.
- Pour the cider sangria over a glass of ice, and top with a little more prosecco. Garnish with cinnamon sticks or extra apple slices.
And that’s all you need to do to enjoy your cozy fall sangria recipe! Pair alongside a charcuterie board with creamy & smokey cheeses, or with some butternut squash ravioli (from Trader Joe’s, of course). Really- this sangria pairs with the season best of all.
