Holiday time is here again and that means a wide variety of Cocktails and Mocktails. Sangria, always a crowd favorite, is usually associated with Summer.
I absolutely love Sangria and look for any excuse to make it. Here, I created a Harvest Sangria using seasonal fruits and flavors that will be sure to please your crowd and serves 12! At 4 Points Plus a serving, this is a delicious way to enjoy a festive drink with very little work.
- Kirschwasser is a fancy name for Cherry Brandy. It is also sometimes just called “Kirsch”. I used Clear Creek Distillery’s Kirschwasser. It is one of the best I know of and a bit expensive, hence why I only purchased what I needed for the recipe.
- If you really want to save time, use a mandoline to cut your fruit.
- I used coconut palm sugar. I discuss it in more in the notes section of my Sweet Potato Casserole Recipe. It is fantastic in this Sangria – you don’t need a lot of it and it adds depth and a great flavor!
- If you don’t usually buy organic fruit, I would recommend you get organic if you can for this since the wine soaks in the fruit overnight. If you can’t, just be sure to scrub your fruit really good.
- Malbec is a type of red wine that is great for Sangria. If you can’t find it, get a fruity red wine.
4 Points Plus per serving -- Recipe Makes 12 Servings -- Individual serving is approximately 3.5 ounces (serve over ice with fruit and a splash of club soda)
15 minPrep Time
15 minTotal Time
- large container or pitcher for soaking
- 2 bottles Malbec wine
- 2 mini bottles (or 1/2 cup) Kirchwasser (Cherry Brandy)
- 4 tablespoons coconut palm sugar (or brown sugar)
- 1/2 cup boiling water
- 2 ripe pears, washed and cut into thin slices
- 2 ripe apples, washed and cut into thin slices
- 2 clementines, washed and cut into thin slices
- 1/2 lemon, washed and cut into thin slices
- 1/2 lime, washed and cut into thin slices
- 2 cinnamon sticks
- club soda for serving
- fresh cut fruit for garnish when serving
- Gather ingredients together
- Thinly slice lime, lemon, and clementines into rounds or half-moons. Toss into container with cinnamon sticks.
- Slice apples in half and use a paring knife to carve out core and seeds.
- Repeat with pears.
- Proceed to slice apples and pears into thin half moon slices and toss into container.
- Mix sugar with boiling water until dissolved and pour over fruit mixture.
- Pour in Kirschwasser
- and then wine
- Close container or cover pitcher with saran wrap. Refrigerate overnight.
- When ready to serve, remove cinnamon sticks, pour over ice cubes, garnish with fresh cut fruit, and top off with a splash of club soda. Cheers!