Those of us feeling unprepared for sweater weather will appreciate this in-between, tasty seasonal sangria. Made with cinnamon-infused apple juice, a splash of pomegranate, citrus, and crisp white wine, it’s the perfect way to embrace autumn without totally kissing summer goodbye.
Ingredients
1 ½ cups apple juice, divided
Two cinnamon sticks
3 cups (one bottle) dry white wine
½ lemon, juiced
½ cup pomegranate juice
2 apples, cored and thinly sliced, plus more for garnish
Bring 1/2 cup apple juice to a simmer on the stovetop. Add cinnamon sticks and let sit, covered, for seven to 10 minutes. Uncover, stir, and discard cinnamon. Let cool.
Fill a large pitcher with all juices, including the cinnamon-infused apple juice.
Add wine and sliced apples, and stir to combine.
Chill well, and serve over ice with more apple slices and optional garnishes.
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