This Sparkling Apple Cider Sangria is like autumn in a glass, but it fits any celebration year-round. It’s crisp, lightly sweet, and full of fresh fruit and bubbles. You can make it ahead, let the flavors mingle, and then top it with something sparkling right before serving.
It looks beautiful on a table and tastes even better than it looks. If you want an easy showstopper for a gathering, this is it.
What Makes This Special
This sangria balances freshness with a gentle sweetness. The base is white wine and apple cider, brightened with citrus and a splash of brandy for warmth.
Then, the sparkle comes in at the end, waking up every sip with tiny bubbles. It’s also adaptable. You can use what’s in season, adjust the sweetness, and make a nonalcoholic version without losing the “wow” factor.
Plus, it scales easily for parties and still feels relaxed and unfussy.
Shopping List
- Dry white wine (750 ml) – Sauvignon Blanc, Pinot Grigio, or a dry Riesling
- Fresh apple cider (2 cups) – not spiced, if possible, so you can control flavors
- Brandy or apple brandy (1/2 cup) – Calvados is great if you have it
- Orange liqueur (1/4 cup) – such as Cointreau or Triple Sec
- Sparkling wine (1 bottle, 750 ml) – Prosecco, Cava, or dry sparkling apple cider
- Apples (2) – Honeycrisp, Gala, or Fuji for sweetness and crunch
- Pear (1) – optional, for extra perfume and texture
- Orange (1) – sliced into rounds
- Lemon (1) – optional, for brightness
- Cinnamon sticks (2) – optional, for a gentle spice note
- Maple syrup or simple syrup (1–3 tablespoons) – to taste
- Ice – for serving
- Fresh rosemary sprigs – optional, for garnish
Step-by-Step Instructions
- Prep the fruit. Core and thinly slice the apples and pear. Slice the orange into thin rounds and, if using, cut a few lemon wheels. Keep the peels on for color and aroma.
- Build the base. In a large pitcher or a sangria bowl, combine the white wine, apple cider, brandy, and orange liqueur.
Stir gently to blend.
- Sweeten to taste. Add 1 tablespoon of maple syrup or simple syrup, stir, and taste. Add more if you want it sweeter, but remember the sparkling wine and fruit add sweetness too.
- Add the fruit and spice. Stir in the sliced apples, pear, orange, and cinnamon sticks. The fruit will infuse the sangria as it chills.
- Chill and infuse. Cover and refrigerate for at least 1 hour and up to 8 hours.
Aim for 2–4 hours for the best balance of flavor and fruit texture.
- Finish with bubbles. Just before serving, pour in the chilled sparkling wine. Stir once, gently, so you don’t lose the fizz.
- Serve over ice. Add ice to glasses, ladle in sangria with some fruit, and garnish with a rosemary sprig if you like.
- Taste and tweak. If it’s too strong, splash in extra apple cider. If it needs acidity, add a squeeze of lemon.
If it’s too sweet, add a little club soda to lift it.
Storage Instructions
Keep the sangria base (without the sparkling wine) covered in the fridge for up to 24 hours. Add the sparkling wine right before serving for the best bubbles. If you have leftovers after adding the sparkling wine, store them in the fridge and drink within 24 hours.
The fizz will fade but the flavor will still be pleasant. To keep fruit from getting soggy, strain it out and add fresh fruit when you serve the leftovers.
Why This is Good for You
This isn’t a health tonic, but it has a few bright spots. Fresh fruit adds fiber, vitamin C, and antioxidants, especially from apples and citrus.
You control the sweetness by adjusting the syrup, so you can keep added sugar modest. Using dry wine and unsweetened cider helps keep the drink lighter. And because it’s served over ice with fruit, you tend to sip it slowly.
That makes it a more relaxed option for gatherings.
Common Mistakes to Avoid
- Adding the bubbles too early. If you mix in sparkling wine hours ahead, it goes flat. Always add it right before serving.
- Over-soaking the fruit. Fruit gets mushy if it sits for more than 8–12 hours. Infuse, then serve.
- Using a very sweet wine. A sweet base plus cider and syrup can make it cloying.
Start with a dry white.
- Skipping the taste test. Cider sweetness varies a lot. Taste after mixing and adjust acidity, sweetness, or strength.
- Too much spice. Cinnamon is potent. One or two sticks is enough for a gentle warmth without overpowering the fruit.
Recipe Variations
- Nonalcoholic version. Use nonalcoholic white wine or white grape juice, plus sparkling apple cider or club soda for bubbles.
Add a splash of lemon juice to balance the sweetness.
- Ginger twist. Add 1/4 cup ginger liqueur, or top with ginger beer instead of sparkling wine for a spicy kick.
- Vanilla-pear. Swap brandy for pear brandy, add a split 1-inch piece of vanilla bean, and use extra pear slices.
- Cranberry sparkle. Add 1 cup fresh cranberries and 1/2 cup unsweetened cranberry juice for a tart, holiday vibe. Sweeten to taste.
- Herb garden. Muddle a small sprig of rosemary or thyme in the pitcher before chilling for a subtle, savory note.
- Rosé version. Use a dry rosé and top with rosé Prosecco. Keep the fruit mix the same for a pink, festive look.
FAQ
Can I make this a day ahead?
Yes—but keep the sparkling wine out until right before serving.
Mix the wine, cider, spirits, and fruit, then chill overnight. Strain and add fresh fruit if the original fruit softens, then finish with bubbles.
What’s the best wine to use?
Choose a dry, crisp white like Sauvignon Blanc, Pinot Grigio, Albariño, or a dry Riesling. You want acidity and freshness, not heavy oak or sweetness.
How do I make it less sweet?
Use a very dry white wine, unsweetened apple cider, and a brut sparkling wine.
Skip the syrup at first, then add a tiny splash only if you need it. A squeeze of lemon helps balance sweetness too.
What if I don’t have brandy?
Use bourbon for a warmer, vanilla note, or skip it and add more orange liqueur. Apple brandy (Calvados) is ideal if available, but the recipe is flexible.
Can I serve it without ice?
You can, but make sure the sangria is very cold.
Ice keeps it refreshing and slightly tempers the alcohol, which most guests appreciate.
How many servings does this make?
One bottle of wine plus cider and bubbles makes about 8–10 small servings, depending on glass size and ice. For a party, consider doubling the base and opening sparkling bottles as needed.
Is sparkling apple cider okay instead of sparkling wine?
Absolutely. It keeps the recipe family-friendly if you use a nonalcoholic base, or adds extra apple flavor if you’re going low-alcohol.
Adjust sweetness to taste.
Can I use red wine?
You can, but the flavors shift. Choose a light, fruity red like Beaujolais, and keep the citrus and apple. It won’t be as crisp, but it’s still tasty.
Final Thoughts
Sparkling Apple Cider Sangria brings a fresh, celebratory feel to any table without a lot of work.
It’s flexible, easy to prep, and always a conversation starter. Keep the base simple, add good fruit, and finish with cold bubbles right before you pour. With a few smart adjustments, you can make it drier, sweeter, boozier, or completely alcohol-free.
It’s the kind of recipe you’ll keep coming back to whenever you want something festive, easy, and reliably delicious.