Hey Guys! Guess What?! Today Spoon Fork Bacon turns 1! That’s right, a year ago today our blog went live and we’ve been trucking along ever since. A HUGE thank you to each and every one of you for your amazing support, sometimes hilarious comments and overall honest feedback, we really appreciate it and YOU!!
To celebrate, we’re sipping on some super refreshing, ridiculously easy to make Apple Sangria! Yep, only three ingredients: Apples. Wine. Champagne. That’s it! The thing that makes this “wine punch” oh so special is the intense apple flavor you get by soaking the apples in your wine. Some of you are probably making a poopy-face about the Riesling (it’s not for everyone, we know), but before you go for the Pinot Grigio substitute, we urge you to try the Riesling version first! The sweet crispness goes great with the apples and the dry/brut champagne really helps “even out” the overall sweetness. Also, feel free to add some other fruits if you’d like to dress it up a bit more. We like lightly crushing blueberries and adding that to the mix every now and then….super yum!
Anyway, we hope you’ll help us celebrate our first birthday by making a giant batch of this Sangria and sharing it with loved ones….maybe with an awesome meat and cheese platter, or whatever. Cheers!
Here are some other drink recipes you might also enjoy:
Hungry for more?
Sparkling Apple Sangria
- 1 (750ml) bottle of Riesling can sub Pinot Grigio
- 1 red delicious apple, julienne
- 1 granny smith apple, julienne
- ½ (750ml) bottle of brut champagne or sparkling wine, chilled
Recipe instruction visual controls:
- Pour Riesling into a large pitcher and stir in apples. Place in the refrigerator and allow to sit for at least 2 hours and up to 24 hours.
- Add champagne/sparkling wine, stir and serve.
- **If your apples brown or get limp while infusing into the wine, strain the apples out and replace them with fresh ones before adding the champagne and serving. The fresh apples WILL float to the top for a bit, but the sangria will stay just as delicious.