Holiday Sangria
Ingredients
The Sangria
-
1
bottle
Zinfandel
-
⅓
Cup
Cointreau
-
⅓
Cup
Gran Marnier
-
1
Can
Natural Ginger Ale
-
¼
Cup
Honey
The Fruit and Spices
-
1
Honeycrisp Apple
-
1
Large Orange
-
1
Fuyu Persimmon
-
1
Pear
-
2
inches
Peeled Ginger, in rough pieces
-
2
Sticks
Cinnamon
-
Pinch
Ground Cinnamon
-
1
Tbsp
Dried Cloves
-
Fresh Mint
for garnish
Instructions
- 1. Cut the fresh fruit into thin slices and toss with ginger, cinnamon, cinnamon sticks, and cloves in a pitcher.
- 2. Warm the honey slightly and add it to the fruit mixture.
- 3. Pour in the wine, Cointreau, and Gran Marnier, then mix well. Let it marinate at room temperature for an hour, then refrigerate for a few hours.
- 4. To serve, fill a pitcher with ice, add mint leaves to each glass, fill glasses ¾ full with sangria, and top with ginger ale.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
0g
Total carbohydrates
30g
Total protein
1g
Sodium
10mg
Cholesterol
0mg
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