Fall Sangria is a delightful fall drink made with your favorite white wine, bubbly prosecco, pumpkin spice, crisp apples, and pomegranate seeds. Make a batch ahead of serving for maximum flavor and serve at your next fall gathering with cinnamon sugar-rimmed glasses.
Add liquids to pitcher - Stir the wine, Torani pumpkin syrup, and prosecco in a large pitcher.
750 ml bottle white wine, ½ cup Torani pumpkin spice syrup, 750 ml bottle prosecco
Add fruit and cinnamon sticks - Add apple slices, pomegranate seeds, and cinnamon sticks to the pitcher. Refrigerate for 1-2 hours.
2 green or honey crisp apples, 1 cup pomegranate seeds, 5-6 cinnamon sticks
Garnish glasses - To garnish the glasses, mix sugar and cinnamon in a bowl or plate. Then, fill a second small bowl with an inch of water. Turn the glass upside down and dip it into the bowl of water just to wet the rim, then dip and twist into the cinnamon sugar mixture.
¼ cup sugar, 3 teaspoon pumpkin spice or cinnamon
Serve sangria - Pour the sangria into glasses with fruit and garnish with a cinnamon stick.
Notes
Storage
Store Fall Sangria in the refrigerator for up to 3 days. When you are ready to drink it again,garnish the glasses as mentioned above and enjoy.
These ingredients don't stand up well to freezing.
Top Tip
For a fully developed flavor, let the Sangria sit in the fridge for at least 1 hour before serving it. This allows all of the ingredients to blend and the fruit to soak up some of the wine.