If you love fruity sweet wines, you must try this recipe! It will become your new favorite too!
You can put all kinds of different fruit into sangria, but for this version we added Granny Smith apples and Bartlett pears. I wanted the sangria to be really bright and refreshing, so I chose to add a lemon liqueur and plenty of lemon zest and fresh-squeezed lemon juice. After chilling for at least 4 hours in the fridge, I top the sangria off with some seltzer to add a bit of fizziness and serve each glass with plenty of the wine-soaked fruit.
Apple and Pear White Sangria
1 bottle Moscato wine
1/2 cup lemon liqueur (I used Caravella)
Zest of 2 lemons
1/4 cup granulated sugar
1/4 cup fresh lemon juice (from two lemons)
1 Granny Smith apple, cored, halved, and thinly sliced
1 Bartlett pear, cored, halved, and thinly sliced
1 can (12 ounces) seltzer
In a large pitcher, combine wine, lemon liqueur, lemon zest, and sugar. Stir until sugar dissolves. Add lemon juice, apple slices, and pear slices and mix well. Place pitcher in refrigerator for 4 hours to chill and allow flavors to blend. Just before serving, top sangria off with seltzer.
– You can also strain sangria after chilling to remove lemon zest, if desired.