Ingredients
Equipment
Method
- In a large pitcher, whisk together the apple cider, non-alcoholic white grape juice, non-alcoholic bourbon alternative, and maple syrup until fully combined.
- Add the pomegranate seeds, sliced apple, orange slices, and cinnamon stick to the pitcher. Stir gently to mix the fruit into the liquid.
- Cover the pitcher with a lid or plastic wrap and refrigerate for at least 1-3 hours, or up to 24 hours, to let the flavors meld.
- When ready to serve, prepare the cinnamon sugar rims: Combine the cane sugar and cinnamon in a shallow bowl. Moisten the rim of each glass by running an orange wedge along it, then dip each rim into the cinnamon sugar mixture, swirling to coat. Let the glasses sit for at least 2 minutes to set.
- Fill each prepared glass with ice cubes. Pour the chilled sangria into each glass, making sure to include fruit pieces in each serving.
- Top each glass with about ¼ cup of sparkling water, gently stir to mix, and garnish with an extra cinnamon stick or dried orange slices before serving.
Nutrition
Notes
You can prepare the sangria base and fruit up to a day ahead—store it covered in the fridge, but wait to add the sparkling water and rim the glasses until just before serving to keep everything fresh and fizzy. Feel free to use another crisp apple variety like Honeycrisp or Fuji if Cosmic Crisp isn't available. For an alcoholic version, swap in dry white wine and regular bourbon in the same quantities, adjusting sweetener to taste. Leftovers can be kept refrigerated for up to 2 days (without sparkling water added), though the fruit will soften and flavors will intensify over time. The cinnamon sugar rim is festive but optional: skip it if you prefer a simpler presentation.