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Cider Sangria

Frozen grapes replace ice cubes, keeping the sangria cold without watering it down.

  • Prep:
  • Total Time:

Photography: Seth Smoot

Source: Martha Stewart Weddings


  • 6 cups green seedless grapes
  • 4 kiwis, peeled and thinly sliced into rounds
  • 8 small apples, such as lady apples or crab apples, thinly sliced, stems and seeds removed
  • 1 bottle (750 ml) dry white wine, such as Sauvignon Blanc
  • 1 quart apple cider
  • 1 cup apple brandy, such as Calvados


  1. Freeze half of the grapes on a parchment lined baking sheet.

  2. Place remaining grapes in a large pitcher with kiwis and apples. Stir in wine, cider, and brandy.

  3. Cover and refrigerate at least 4 hours and up to 24 hours. Partially fill drinking glasses with frozen grapes and fill with sangria.


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