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.
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.
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!
Recipe
Sparkling Apple-Pear Mock Sangria
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
Nutrition
Sarah says
Hi! The instructions say to peel the pears and apples but in the pictures they appear un-peeled. Can you clarify?
Toni Dash says
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.
Ka'iulani Andrade says
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?
Toni Dash says
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!
Lindsey says
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.
Toni Dash says
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.
Katrina @ In Katrina's Kitchen says
I love how inviting this drink looks. Seriously your pictures just make me want to reach in and grab a sip! Well done!
Chung-Ah | Damn Delicious says
I definitely need to serve this at Thanksgiving!
Toni Dash says
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!
Chung-Ah | Damn Delicious says
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! 🙂
Jodee Weiland says
Love this recipe…love sangria! I will probably make it both ways, so people have a choice. Thanks!