Description
This refreshing Olive Garden Green Apple Sangria combines the crisp sweetness of Moscato wine with the tartness of green apple puree and Pucker Sour Apple Liqueur, complemented by fresh strawberries, oranges, and green apples. Perfect for a summer gathering or a light, fruity cocktail.
Ingredients
Fruit and Puree
- 1 cup cut strawberries
- 1 orange, cut into small slices
- 3 green apples, cut into small chunks (2-3 green apples for puree)
- 5-6 oz green apple puree (homemade)
Liquids and Alcohol
- 1 bottle (750 ml) chilled Moscato wine
- 6 oz Pucker Sour Apple Liqueur
- 6 oz pineapple juice
Other
- Ice, as needed for serving
- 1 squeeze of lemon juice (for puree)
- 1/4 to 1/2 cup water (for cooking apples in puree)
Instructions
- Prepare Green Apple Puree: Cut 2-3 green apples into large chunks to prepare for cooking.
- Cook Apples: Heat a saucepan over medium heat and add 1/4 to 1/2 cup water, just enough to coat the pan to prevent sticking. Add the apple chunks and cook for about 10 minutes or until the apples are slightly soft on the outside.
- Cool and Blend: Remove the cooked apples from heat and let them cool. Transfer the apples to a blender, add a squeeze of lemon juice to prevent browning, and blend until smooth. Add a little water if the puree is too thick. This process yields about 5 oz of green apple puree from 2 large apples.
- Mix Sangria Ingredients: In a large pitcher, combine the chilled bottle of Moscato, pineapple juice, Pucker Sour Apple Liqueur, and the prepared green apple puree. Stir well to combine all the liquids smoothly.
- Add Fresh Fruits: Add the cut strawberries, sliced orange, and green apple chunks into the pitcher with the sangria mixture.
- Chill and Serve: Add ice cubes if you plan to serve immediately or refrigerate the sangria to chill. When ready to serve, pour the sangria over fresh ice and garnish with extra fruit as desired.
Notes
- The green apple puree adds a fresh tartness and natural sweetness to the sangria.
- Adding lemon juice to the puree prevents browning and keeps the flavor bright.
- Use chilled Moscato to ensure the sangria is cold without needing too much ice, which can dilute the drink.
- Feel free to adjust the amount of ice or fruit according to your taste preferences.
- This sangria is best served chilled and consumed within 24 hours for optimal freshness.
