Fall Fruit Sangria

Mix up a batch of our Fall Fruit Sangria and enjoy many of autumn’s favorite fall flavors.

It’s mixed with slices of sweet apples, ripe plums, peaches, and a mix of slightly bubbly Rosé and delicious apple cider.

The whole thing is sweetened with our homemade Blueberry + Cranberry Simple Syrup.  

À Votre santé!

Fall Fruit Rosé Sangria

Fall, for me, signals the time of year to relax by a crackling fire and just chill.

The falling temperatures also signal that it’s time to break out the bulky sweaters and flannel pajamas!

I have always had a thing for fall fashion more than any other time of the year.

We also love the bounty, harvest, and comforting foods and drinks this time of the year.

Enjoy our Fall Fruit Rosé Sangria with slices of sweet apples, ripe plums, peaches, and a mix of slightly bubbly Rosé and delicious apple cider.

The whole thing is sweetened with our homemade Blueberry + Cranberry Simple Syrup. Hint.

This will make for a great Thanksgiving adult beverage. Just saying. À votre santé!

Directions on making a Fall Fruit Rosé Sangria

Ingredients:

• 2 Honeycrisp Apples, thinly sliced and divided
• 2 plums, thinly sliced and divided
• 2 Peaches, thinly sliced and divided
• 1 750 ml Rosé, chilled
• 2 cups Apple Cider, chilled
• 1 1/2 cups Blueberry + Cranberry Simple Syrup, chilled
• 2 tablespoons Apple Pie Spice

Directions:

1. Using a mandolin, slice each apple, plum, and peach into thin slices and place them into the bottom of a pitcher.
2. Add chilled Rosé, apple cider, Blueberry + Cranberry Simple Syrup, and ground apple pie spice.
3. Using a long-handled spoon, gently mix the ingredients well until the mixture is thoroughly combined.
4. Add large ice cubes into standard rocks glasses and a mixture of sliced apples, plums, and peaches for garnish.
5. Fill each glass with the Fall Fruit Sangria. Serve.

It’s like drinking fall in a glass!

How to make Blueberry + Cranberry Simple Syrup

Ingredients:

• 1 cup blueberries, picked over and rinsed
• 1 cup fresh cranberries
• 2 cups water
• 2 cups raw sugar
• 1 tablespoon Apple Pie Spice

Directions:

1. Add blueberries, cranberries, spice, water, and raw sugar to a heavy saucepan over medium-high heat.
2. Bring the mixture to a boil and use a potato masher to squeeze and release the juice from the fruit.
3. Allow the mixture to boil for three minutes, then remove it from the heat source. Let the mixture steep for five minutes. Strain the syrup using a fine mesh sieve into a Mason jar.
4. Store in the refrigerator to chill.
5. Use in cocktails or to sweeten tea. 

Drink responsibly, and never drink and drive

Pair our Fall Fruit Rosé Sangria with our Southern Breakfast Bowl!

Fall Fruit Rosé Sangria

5 from 1 vote

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Servings: 0

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• 2 Honeycrisp Apples thinly sliced and divided
• 2 plums thinly sliced and divided
• 2 Peaches thinly sliced and divided
• 1 750 ml Rosé chilled
• 2 cups Apple Cider chilled
• 1 1/2 cups Blueberry + Cranberry Simple Syrup chilled
• 2 tablespoons Apple Pie Spice

Instructions

• Using a mandolin, slice each apple, plum, and peach into thin slices and place them into the bottom of a pitcher.
• Add chilled Rosé, apple cider, Blueberry + Cranberry Simple Syrup, and ground apple pie spice.
• Using a long-handled spoon, gently mix the ingredients well until the mixture is thoroughly combined.
• Add large ice cubes into standard rocks glasses and a mixture of sliced apples, plums, and peaches for garnish.
• Fill each glass with the Fall Fruit Sangria. Serve.

Notes

How to make Blueberry + Cranberry Simple Syrup

Ingredients:

• 1 cup blueberries, picked over and rinsed
• 1 cup fresh cranberries
• 2 cups water
• 2 cups raw sugar
• 1 tablespoon Apple Pie Spice

Directions:

1. Add blueberries, cranberries, spice, water, and raw sugar to a heavy saucepan over medium-high heat.
2. Bring the mixture to a boil and use a potato masher to squeeze and release the juice from the fruit.
3. Allow the mixture to boil for three minutes, then remove it from the heat source. Let the mixture steep for five minutes. Strain the syrup using a fine mesh sieve into a Mason jar.
4. Store in the refrigerator to chill.
5. Use in cocktails or to sweeten tea. 

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