Kool Apple Sangria Recipes

Steps:

• Thinly slice 1 lemon, discarding the seeds, and reserve in a bowl. Juice the remaining 3 lemons until you have 1/2 cup juice (discard any extra juice). Bring the lemon juice, sugar and cinnamon sticks to a boil in a small saucepan, stirring occasionally until the sugar has dissolved. Boil the syrup for 1 minute more. Let the syrup cool completely, then strain into a 3-quart pitcher, reserving the cinnamon sticks.
• Add the wine, Calvados, cider and soda water to the pitcher, and stir to combine. Add the tart and sweet apples and lemon slices, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass. Garnish each with 1 of the reserved cinnamon sticks.

Steps:

• In a pitcher, dump in entire contents of Kool-Aid packet and about 1/2 cup of sugar and melt down with warm water and stir. Fill the pitcher about 1/4 of the way with cool water.
• Add half the bottle of red wine and then the rest of the pitcher with apple juice. (Be sure to taste test along the way since we all prefer different levels of sweetness and alcohol.) If it seems too strong, add water.
• Add some slices of apple and let chill before serving. (I keep some of the apples for garnish.)
• **If using sprite, I usually pour about a 1/4 cup before adding the sangria mix**

Steps:

• Stir together apple juice and sugar in a pitcher until sugar dissolves. Add wine, apples, peaches, lemon slices, and brandy.
• Cover and chill until ready to serve, 1 to 24 hours.
• Gently stir in club soda before serving over ice. Garnish with fresh thyme sprigs.

Steps:

• Pour Riesling wine into a serving pitcher; add sugar and stir until dissolved. Stir in club soda and brandy. Add grapes, apple slices, lime slices, and lemon slices.