This Green Apple Sangria is boozy, light, crisp and chock-full of yummy fruit. It’s the perfect make-ahead cocktail for parties and gatherings.
Merry Almost Christmas, my friend!
Today, I have a festive and super delicious cocktail for you: Green Apple Sangria.
I love sangria because it handles itself, which make it perfect for parties and gatherings so you can mingle and enjoy rather than play mixologist.
It’s very easy to make – no shaker required. Just mix everything in a pitcher, refrigerate, and enjoy! Couldn’t be easier.
The extra chill time gives this Green Apple Sangria time to do some flavor blending, which results in a delicious cocktail that everyone will enjoy.
This Green Apple Sangria is boozy, light and crisp and chock-full of yummy fruit.
As I mentioned, making this sangria recipe is very easy — throw it all into a large pitcher and stash in the fridge for at least 1 hour. The majority of your prep will be in cutting the fruit into chunks, but it should be a relatively quick process.
LOOKING FOR MORE COCKTAIL RECIPES?
- Blood Orange Margarita
- Apple Firebeer Cocktail
- Watermelon Summer Splash Cocktail
- Apple Cranberry Caramel Cocktail
- Pineapple Michelada
- Blood Orange Margarita
- Raspberry Vodka Mojito
So, make a huge pitcher of this LOVELY sangria and calling it a day. I highly recommend making a double batch.
Cheers… and Happy Holidays!!!
Green Apple Sangria
- 3 ¼ cup Moscato (1 bottle of 750 ml)
- 1 ½ cup (325 ml) Sour Apple Liqueur (I used Sour Apple Pucker)
- ½ cup Triple Sec
- ½ cup simple syrup
- 2 cups strawberries, chopped
- 1 cup apple, chopped
- Ice to taste
To make the simple syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- In a pitcher, combine the Moscato, Soup Apple liqueur, Triple Sec, simple syrup and fruits.
- Refrigerate until the sangria is chilled and the flavors are blended, 2 to 8 hours.
- Serve the sangria in chilled, ice-filled wineglasses
- In a small saucepan, bring water and sugar to a boil; simmer until the sugar is dissolved, 2-3 minutes. Remove from the heat and let cool completely. Simple syrup will keep, refrigerated, for about a month.
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.Order Now!
????When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
DISCLOSURE: This content is intended for readers who are 21 or older.
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!