Cherry and Cider Sangria
This sangria is a perfectfor-the-patio summer drink. Serve with small forks so you can pull out the cherries swimming in the drink and eat them.
Preparation time: 15 minutes, plus chilling time
Makes: About 4 to 5 (2 glasses each) servings 2/3 cup (160 mL) Kirsch or other cherry brandy, or apple brandy 1 cup (250 mL) unsweetened cherry juice (see Note) 1 cup (250 mL) orange juice 1/2 cup (125 mL) icing sugar, or to taste 2 cups (500 mL) fresh pitted sweet cherries (see Note) Ice 6 cups (1.5 L) dry cider Mint sprigs for garnish (optional)
Pour the cherry or apple brandy and juices into a medium bowl. Whisk in the icing sugar until dissolved. Taste and add more icing sugar, if needed. Add the cherries, cover and refrigerate at least 4 hours, or overnight.
When ready to serve, stir the cider into the cherry mixture. Fill a pitcher or two, depending on size, half full with ice. Ladle in the cherrycider mixture and serve.
If desired, garnish each drink with a mint sprig.
Note: Unsweetened cherry juice is sold in bottles in the juice aisle of some supermarkets.
I used Knudsen brand. If you can’t find it, you could try cherry-flavoured pomegranate juice, or cranberry juice in this recipe.
When pitting the cherries, do so over a bowl so you catch any dripping juices. Add those juices to the sangria mixture.