Apple & Asian Pear Sangria- Best Sangria Recipes
A departure from the regular red wine with citrus fruits, this refreshing white wine sangria pulls extra crisp flavors from Granny Smith apples but has a touch of sweetness from Asian pears, making it one of the best Sangria recipes you’ll come across. Here I used a combination of coconut sugar (I love its less processed properties and how it lends an auburn color) with regular sugar. If you have a hard time finding coconut sugar, you can either substitute with brown sugar or use just regular sugar. If you do use regular sugar, lessen the amount to a total of 4 tablespoons of regular sugar instead of the 5 tablespoons in this recipe first. Taste and adjust to your preference. I don’t have a huge sweet tooth so I prefer my drinks just lightly sweetened.
2 bottles Chardonnay (or your favorite white wine)
3 tablespoons coconut sugar (substitute brown sugar)
2 tablespoons regular sugar
1 large Granny Smith apple, roughly chopped into small cubes
1 Asian pear, thinly sliced
1 handful fresh mint leaves
Pour the white wine into a large carafe or pitcher. Stir in the sugars until dissolved.
Add the apples, pears and mint leaves, stirring gently to mix. Refrigerate for at least 4 hours before serving. If you’re going to make this a day before a party, add the mint leaves just a couple of hours before serving.