Sangria is a great op­tion to serve your guests but the clas­sic ver­sion, with red wine, brandy and su­gar, can be high in al­co­hol and calo­ries. Here we have cre­ated a sangria that packs a punch of flavour, and is light enough to en­joy with friends through­out the hol­i­days. We de­vel­oped the base with juices and fresh ginger, which is known for its restora­tive prop­er­ties and gives us the aro­matic zing we were look­ing for. Our ver­sion elim­i­nates the liquor and re­places wine with cider to cre­ate a de­li­cious, light and fruity sangria.

1 To a pitcher or punch bowl, add 2 cups (500 mL) peach juice, 1 cup (250 mL) cran­berry juice, 1 cup (250 mL) lemon­ade, 2 oz fresh pressed ginger juice and 4 cups (1 L) hard cider (such as Strong­bow). Add ½ cup (250 mL) cran­ber­ries, 1 cup (250 mL) blue­ber­ries and 1 green ap­ple, sliced. Stir to mix. Pour into cups with ice, dis­tribut­ing fruit, and gar­nish each with a mint sprig.

Makes about 10 serv­ings

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