Fall Fruit Sangria

Swipe to compare amount, cl, oz and parts →

Fall Fruit Sangria ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
White wine	187.5 ml	18.8 cl	6.3 oz	6.3 parts
Hibiscus Tea	2 teaspoon	—	—	—
Maple Syrup	2 teaspoon	—	—	—
Orange	0.125 piece	—	—	—
Cinnamon	0.25 piece	—	—	—
Clove	0.375 piece	—	—	—
Triple SecSource suggests this bottle (not required): Cointreau	30 ml	3 cl	1 oz	1 part
Apple	0.125 piece	—	—	—
Pear	0.125 piece	—	—	—
Pomegranate	2 tablespoon	—	—	—

Garnish: A restrained portion of the source-soaked apple, pear, and pomegranate already in the glass; no additional garnish

1. 01

   Combine the dry white wine and hibiscus tea in a covered nonreactive vessel and refrigerate for two hours.

2. 02

   Fine-strain every hibiscus particle from the wine, then whisk in the maple syrup until dissolved.

3. 03

   Add the measured orange, cinnamon, clove, triple sec, apple, pear, and pomegranate seeds.

4. 04

   Cover and refrigerate the sangria for at least four hours so the fruit and spice flavors integrate.

5. 05

   Place a restrained portion of the soaked fruit in one chilled wine glass and add fresh ice.

6. 06

   Pour one serving of sangria over the fruit and serve without adding another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.