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Wild Apple and Cinnamon Sangria

  • 4 persons

If you're looking for a spiced and fruity autumnal drink, try our sangria recipe. Made with our Wild Apple and Cinnamon tea, this delicious cocktail combines a blend of organic wild apple, cinnamon and ginger with orchard fruit, red wine and caramel notes of coconut sugar and dark liquor for a warming kick on a crisp autumn day.

  • 3 Wild Apple and Cinnamon tea bags

  • 1-2 apples, chopped*

  • 1-2 pears, chopped*

  • 1 bottle of red wine

  • 1 cup sparkling water

  • 50-75ml cup dark liquor - rum, whiskey, brandy or bourbon all work well

  • Seasonal spices – we suggest cinnamon & ginger

  • Coconut sugar to taste

*Depending on the size of the fruit, and how much you would like in your drink

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What you do

In a small saucepan, bring 250ml of water to a gentle boil

Remove the water from the heat, add the Pukka Wild Apple and Cinnamon tea bags and coconut sugar and spices to make your tea concentrate and set aside to steep and cool Once cool, add your chopped fruit to a large pitcher, and top with Wild Apple and Cinnamon concentrate, wine and spirit

Top up or dilute with sparkling water, and chill if you want to drink it cold just before serving add ice if you like, or just pour into glasses and garnish with cinnamon sticks/powder and apple slices

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