SANGRIA FOR FALL
A few weeks ago Mila and I got together at her place and made my mom’s cinnamon sangria recipe for a fun Saturday. After finishing it, we came to the conclusion we had to share this with our readers!
This recipe is an autumn must in my family. I have fond memories sipping this at barbecues, sitting around a bonfire, or lounging in the sun. This sangria is light, crisp, and refreshing with a rich cinnamon flavor and only a hint of sweetness. It is sure to win over the hearts of all your family and friends. It’s especially perfect for a dinner party or movie night – everyone will love this simple four-ingredient cocktail.
- Standard size cutting board and utensils
- Wine glasses with ice (for drinking)
- Pitcher for serving
- Small sauce pan
- Mason Jar
- 3 ripe peaches cubed
- 6 cinnamon sticks
- 1 bottle of cava – we used Freixenet Carta Nevada Semi Dry.
- ½ cup of Organic Turbinado Sugar (This can be hard to find. Don’t worry we have you covered. You can shop below)
- Simple Syrup
- Add turbinado sugar and ½ cup of water to a saucepan to make simple syrup. Cook on medium heat until all sugar has been dissolved. Set aside to cool.
- Cut peaches into cubes and set aside.
- In a large glass pitcher add peaches, 2 cinnamon sticks, simple syrup to taste. We used 3 tablespoons for ours. You can store the remainder of the simple syrup in a mason jar (or other seal tight container) for up to one month.
- Pour chilled cava over ingredients slowly and mix.
- Chill for a minimum of 1 hour.
To serve, place a cinnamon stick in each wine glass along with ice. Pour chilled sangria mixture along with fruit from the pitcher and enjoy!