1 ½cup(325 ml) Sour Apple Liqueur (I used Sour Apple Pucker)
Ice to taste
To make the simple syrup:
1/2 cupgranulated 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 syrup can be refrigerated in a glass jar or bottle for up to 1 month.
This recipe can easily be doubled or tripled for a crowd.