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    Home » Recipes » Cocktails » Sangria » Sparkling Apple-Pear Mock Sangria {with options to spike it!}

    LAST UPDATED: June 17, 2020 • FIRST PUBLISHED: November 20, 2013 By Toni Dash 11 Comments

    Sparkling Apple-Pear Mock Sangria {with options to spike it!}

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Sparkling Apple-Pear Mock Sangria in etched glasses

    Our holidays include equal thought given to the drinks as to the food. Whether it is something fresh and bubbly, a special cocktail or infusion, there is always something special on the menu. In past years when we’ve hosting those opting out of alcoholic beverages, either by choice or by age (our kids for instance) we seek out unexpected sparkling juices or ciders. There are wonderful sparkling (and organic) pear, cranberry and of course apple cider and apple juice. Everyone drinks from goblets, even the kids, which makes it all feel like an occasion.

    Sliced Fall Apples

    Regular readers will know I love an infusion! Whenever the mood strikes, I combine various fruits (and sometimes candy) with alcohol to make up infused liquor for cocktails. It’s been very gratifying and cost saving for those blends frequently used, such as Lemon-infused Vodka (which I use a lot in summer cocktails).

    This year I felt I should put as much attention to those not consuming spirits as those who do. I decided to create a seasonal mock sangria (sangria being a wine and fruit infusion originating in Spain), making it up a few days before needed and topping it off with some Ginger Ale for sparkle when served. The flavors of pear, apple, pomegranate and some lime are paired with pear and spiced apple juice making a truly fall celebration in a glass.

    Persian Lime peeled and sliced

    For those thinking they’d like it better with a kick, never fear. Instead of ginger ale some sparkling wine (especially red) would be fantastic. Or you could whip up a batch of Apple-Infused Vodka or Spiced Pear-Infused Vodka to perk it up!

    Making Sparkling Apple-Pear Mock Sangria pouring juice

    Sparkling Apple-Pear Mock Sangria

    Sparkling Apple-Pear Mock Sangria glasses

    Sparkling Apple-Pear Mock Sangria

    This mock Sangria is a perfect option for gatherings or simple to enjoy the fall season with apple, pear and pomegranate flavors with a sparkling touch. It makes an occasion special for those choosing not to imbibe and can easily be 'spiked' for those who wish too. Perfect for Thanksgiving!
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Drinks
    Cuisine: American
    Prep Time: 20 minutes
    Total Time: 2 days 20 minutes
    Servings: 15 Aproximately 15 1-cup servings
    Calories: 110kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 2 medium D’Anjou Pears , peeled, cored and sliced vertically into ½ inch slices
    • 3 medium Granny Smith apples , cut into ½ slices vertically with seeds removed
    • 2 Limes , peeled and sliced into ½ inch slices
    • Seeds from ½ a large Pomegranate
    • 2-25 ounce Sparkling Pear Juice (I used Knudsen brand which is also organic)
    • 32 ounces Spiced Apple Cider*
    • 2 liter bottle Ginger Ale

    Instructions

    • Combine all ingredients EXCEPT the ginger ale in a drink dispenser with a spigot, or a large sealable jar, and allow to infuse in the refrigerator for 2 days.
    • To serve: Fill a glass with 2/3’s of the mock sangria and top off with ginger ale.

    Notes

    *This is a perfect time of year to find fresh Spiced Apple Cider from farms. There is nothing quite like fresh cider however if unavailable there are several varieties in the supermarket of high quality.

    Nutrition

    Calories: 110kcal | Carbohydrates: 28g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 141mg | Fiber: 1g | Sugar: 23g | Vitamin A: 30IU | Vitamin C: 7.1mg | Calcium: 16mg | Iron: 0.5mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Sparkling Apple-Pear Mock Sangria from above

    « Pumpkin-Spice Panna Cotta with Gingersnap-Toffee Crust
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Sarah says

      September 29, 2020 at 4:28 pm

      Hi! The instructions say to peel the pears and apples but in the pictures they appear un-peeled. Can you clarify?

      Reply
      • Toni Dash says

        September 29, 2020 at 7:26 pm

        You can do either Sarah. To make it sweeter remove the peel. Otherwise slice the fruit as in the photos to get the most surface area exposed which will transfer the most flavor.

        Reply
    2. Ka'iulani Andrade says

      May 10, 2018 at 5:23 pm

      5 stars
      I am so excited to try this recipe. However, I cannot find any spiced apple cider in any stores near us. Would regular apple cider work fine?

      Reply
      • Toni Dash says

        May 10, 2018 at 5:24 pm

        Yes! We can only find the spiced variety in the fall. Regular apple cider will still be delicious. If you want to add a bit of extra spice, drop a cinnamon stick in the sangria too!

        Reply
    3. Lindsey says

      November 20, 2016 at 2:56 pm

      So we do NOT add the ginger ale 2 days before with the rest of the ingredients? Can we add it to the dispenser on the day we serve it, or should we only pour it separately into each glass? Trying to figure out how to make this as crowd-friendly as possible.

      Reply
      • Toni Dash says

        November 20, 2016 at 4:20 pm

        Hi Lindsey. Sorry for any confusion. You are correct; combine everything EXCEPT the ginger ale to allow the flavors to infuse for two days. You can add it to the dispenser right before you serve it if you would rather not add it per glass. The reason to add it per glass to ensure it stays fizzy. If you add it to the dispenser it will taste fine but will go flat over time.

        Reply
    4. Katrina @ In Katrina's Kitchen says

      December 04, 2013 at 4:33 am

      I love how inviting this drink looks. Seriously your pictures just make me want to reach in and grab a sip! Well done!

      Reply
    5. Chung-Ah | Damn Delicious says

      November 23, 2013 at 2:27 pm

      I definitely need to serve this at Thanksgiving!

      Reply
      • Toni Dash says

        November 23, 2013 at 2:38 pm

        I hope you will Chung-Ah! It’s so ‘fall’ and something special for those not imbibing with the flexibility to be ‘fortified’ for those who prefer a little nip on the holidays!

        Completely different subject: I love, love, love your work! I’ve been pinning you like mad of late and loved seeing you as a fellow BHG Gift Guide contributor! You have an incredible eye, fantastic palate and creative spirit! Thanks for beating me to the punch to connect. Happy, happy Thanksgiving to you and yours!

        Reply
        • Chung-Ah | Damn Delicious says

          November 24, 2013 at 10:00 am

          You are too sweet, Toni! I’m so glad we’ve finally connected! And thank you so much for all those pins. You are the best! 🙂

    6. Jodee Weiland says

      November 20, 2013 at 8:31 am

      Love this recipe…love sangria! I will probably make it both ways, so people have a choice. Thanks!

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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