Recipe for: Apple Mint Sangria
|3 bottles||light, fruity red wine (like Gamay, Beaujolais, or Pinot Noir)|
|2||pink lady apples, cored & sliced|
|1 large||Asian pear, cored & sliced|
|1 bunch||fresh mint, leaves removed & roughly torn|
|½ cup||dark brown sugar|
1. First, make the brown sugar syrup by combining a 1/2 cup of dark brown sugar with 1/2 a cup of water in a small pot. Bring to a simmer over medium heat, cook until the sugar has melted (about 5 minutes), and remove the pot from the heat. Let it cool to room temperature.
2. Combine the apples, Asian pear, mint, and wine in two pitchers. Add the sugar syrup a little at a time until it's at the desired sweetness. Pop the pitchers in the fridge for 2 hours (up to 2 days) to let the flavors mingle. Fill the pitchers with ice and serve.
Recipe provided by Tastemaker Claire Thomas, as a preview to her upcoming book The Kitchy Kitchen: New Classics for Living Deliciously.