Green Apple Sangria Recipe

This Green Apple Sangria offers a lighter, summer-to-fall transitional take on sangria with hints of baking spices. Rum. Green apple juice. Amaretto. Orange liqueur. Allspice dram. Prosecco.


10 mins






  • 1 oz lemon juice (bottled or fresh)
  • 2 oz green apple juice (1 green apple required)
  • Juice of half lemon
  • 1.5 oz white rum
  • 3/4 oz orange liqueur
  • 3/4 oz amaretto
  • 1/4 oz allspice dram
  • 3 oz oaked chardonnay
  • 1 oz Prosecco
  • Rosemary, garnish


  1. Pour 1 oz lemon juice in bowl. Core apple and slice into 10 pieces. Toss pieces in lemon juice to prevent browning. Set aside 1 piece to use for garnish.
  2. Using a food blender, add all but 1 slice of green apple and 1 oz of water. Blend until pulp is fine. Pour blender contents through stainer into container while pressing with spoon to extract as much juice as possible.
  3. In a mixing glass, combine fresh apple juice, juice of half lemon, and all alcohol except for Prosecco. Add ice and stir to chill without overdiluting (drink will be poured over ice).
  4. Fill a stemless wine glass with ice, then strain mixing glass into wine glass. Top with Prosecco.
  5. Take apple slice that was set aside and slice it into 3 equal slices length-wise. Lightly toss in bowl of lemon juice. Add apple slices and rosemary to wine glass. Serve.

Green Apple Sangria in a stemless wine glass with fresh rosemary and green apple slices

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