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Apple Ginger Sangria

When the weather starts to heat up I like to put my favorite Fall forward flavor combination of apples and ginger on ice with this super easy Apple Ginger Sangria! 

{{ This Apple Ginger Sangria is the fourth in a year long partnership with Stemilt ! We received compensation and product in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}

Pitcher of white sangria with apple slices on the counter and a cutting board with apples and a knife in the foreground. Artwork hanging walls in the background.

I love summer time entertaining, but I don’t love being strapped to the kitchen when we have guests over! This crowd pleaser of a recipe is perfect for summer because it is super easy to prepare in advance. Plus, having pitchers of drinks ready to go when your company arrives is an easy way to ensure that you are able to mingle and enjoy a few drinks with your company too.  

What are the components of a great Sangria?

Sangria recipes are generally pretty basic: combine a fruity wine, chopped fruit, a squeeze of something bright and a spritz of something fizzy. Let it all mix and mingle together then serve. I mean, seriously, it just doesn’t get any easier than that! While some versions of sangria’s fruit flavors get muddled together,  I assure you that won’t happen with this Apple Ginger Sangria! My secret for making this sangria’s fruity flavor really shine through is to incorporate the help of the shredding disc on my food processor. I admit shredded apples may not be the most appealing look, but it helps get the most out of them as far as flavor goes and I can strain the apple shreds out before adding my sangria to a serving pitcher. 

Pitcher and 2 glasses of white sangria with apple slices on the counter and a cutting board with apples. Pictures hanging on the wall in the background.

What are the best apples for Sangria?

I chose 2 types of apples for this sangria, Stemilt’s Piñata and Granny Smith varieties. They both have a firm texture, that I love and their sweet/tart balance of flavor pairs nicely with the Riesling and Champagne. Also, I really like garnishing my sangria with cinnamon sticks and star anise, but they will change the flavor if you let them sit in the liquid for too long. If you want to add garnishes like these to the pitcher wait until right before you serve to add them in.

Ready for the recipe? Simply click here to go to the Stemilt website for the recipe!

If you’ve tried this Apple Ginger Sangria or any other recipe on our site then don’t forget to let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor. 

Want to see what else we have been cooking up with Stemilt’s apples? Click on the links below! 

flatbread topped with labneh, arugula, pan seared halloumi, apple, pomegranate, aleppo pepper

Apple Halloumi & Labneh Flatbreads|| I chose to use Stemilt’s Piñata Apples in these flatbreads because they are literally a flavor explosion for the taste buds. They have a bit of a sweet meets tart tropical vibe to them that we just love. And they bring a much needed crispness to these flatbreads

salad with pickled apples and slices of pickled apples in bowl and in jar

Quick Pickled Apples ||  Stemilt’s Pink Lady apples are the perfect apple for pickling because they are very firm and dense in texture and have a wonderful tart flavor that I just love!

Apple chai monkey bread on a blue and white plate, dusted with powdered sugar. White mugs with a blue rim of chai tea on the side

Apple Chai Monkey Bread || This Apple Chai Monkey bread comes from a recent cooking session with my  daughter and I think it might just be the most delicious thing we have ever made together. 

 

 

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.