This is one of those drinks that just feels like fall in a glass. It’s crisp, a little sweet, with a warm kick of fresh ginger that makes it special.
We serve this sangria at casual dinners and weekend brunches and people always ask for the recipe.
It’s super easy to throw together, and the combo of white wine, apple cider, and sliced green apples just works.
Why I Love This Recipe
This sangria became my go-to during apple season. It started as a random mix I tossed together before friends came over — I had leftover cider, some white wine, and ginger — and it turned out to be a total hit. Now I make it every fall.
- It’s a no-cook drink with major flavor payoff
- The ginger gives it a fresh, warm bite that makes it stand out
- It looks beautiful with the floating apples
- You can make it ahead — it actually tastes better the next day
- Perfect for gatherings, but also easy to scale down for just two
What You’ll Need
- 1 bottle (750ml) Moscato or Riesling (chilled)
- 1 ½ cups apple cider (chilled)
- 1 tablespoon fresh ginger, peeled and thinly sliced
- 2 green apples, thinly sliced
- Ice, for serving (optional)
- Optional: thyme sprigs, for garnish
Pro Tips
- Use a crisp green apple like Granny Smith for that tart contrast
- Slice ginger very thin so it infuses the drink without overpowering it
- The longer it sits, the better the flavor — let it chill for at least 2 hours
- Don’t skip the ice — it mellows and balances the sweetness
- If using Riesling, go for a dry version to avoid making the drink too sweet
Tools Needed
- Large pitcher or drink dispenser
- Cutting board and sharp knife
- Peeler (for ginger)
- Measuring cup
- Stirring spoon
Substitutions and Variations
- Swap Moscato for dry Prosecco for a fizzy twist
- Use pears instead of apples for a softer fruit flavor
- Add a splash of bourbon for extra warmth
- Use honeycrisp apples if you like it sweeter
Make Ahead Tips
You can make this sangria up to 24 hours in advance. Just wait to add ice until serving time so it doesn’t dilute the drink.
How to Make Ginger Apple Sangria
Step 1: Thinly Slice the Apples and Ginger
Thinly slice 2 green apples and peel + slice 1 tablespoon of fresh ginger.
Step 2: Add Everything to the Pitcher
In a large pitcher, pour in 1 bottle (750ml) chilled Moscato or Riesling, 1½ cups chilled apple cider, the sliced apples, and the sliced ginger.
Step 3: Stir and Chill
Use a long spoon to stir gently so everything is mixed, then cover and chill in the fridge for at least 2 hours.
Step 4: Serve Over Ice
Fill glasses with ice and pour the sangria over. Garnish with a few apple slices and a thyme sprig if you like.
Leftovers and Storage
Store leftovers in the fridge for up to 2 days. The apples will get softer and the ginger will keep infusing flavor. Strain it if it gets too strong for your taste. Don’t store with ice in it — add that fresh when serving.
Servings and Time
Servings: 6
Chill Time: 2 hours
Prep Time: 10 minutes
Total Time: 2 hours 10 minutes
Macros Information (per serving, approx.)
- Calories: 170
- Carbs: 22g
- Sugar: 18g
- Fat: 0g
- Protein: 0g
- Fiber: 1g
Why This Recipe Works (Quick Science)
- The acidity in the wine and apples balances the sweetness of the cider
- Fresh ginger adds a natural heat and depth that builds over time
- Alcohol helps extract flavor from the ginger and fruit as it chills
- Letting it sit enhances the infusion of fruit and spice into the liquid
Common Mistakes
- Using unripe or mealy apples — they won’t add good texture or flavor
- Adding ice too early — it dilutes the sangria and waters down the flavor
- Using overly sweet wine + cider together — it can get cloying
- Skipping the chill time — you’ll miss out on the infused flavors
What to Serve With
- Soft cheese like brie or camembert
- Apple galette or hand pies
- Roasted nuts or a fall charcuterie board
- Butternut squash soup
- Grilled chicken or pork with apple glaze
FAQ
Can I make this non-alcoholic?
Yes! Swap the wine for white grape juice or a mix of sparkling water and apple juice.
Can I use red apples instead?
You can, but green apples add a nice tartness that balances the drink.
Do I have to peel the apples?
Nope — leave the peel on for color and texture.
What kind of ginger should I use?
Fresh ginger only! Ground ginger won’t work the same way.
Can I double this recipe?
Absolutely — just grab a bigger pitcher or make it in a drink dispenser.
Ready to Pour?
This Ginger Apple Sangria is one of those easy wins — it looks beautiful, tastes even better, and takes barely any time. Make it once and it’ll become a fall favorite. If you try it, leave a comment and tell me how it turned out!
