Pear and White Wine Sangria Recipe

Jump To Recipe
Wendy
Wendy February 17, 2021
Advertisement
CONTINUE READING BELOW

How To Make Pear and White Wine Sangria

Switch up your usual drink with this pear and white wine sangria. Dry white wine is combined with spices, pear nectar, and sliced pears for a fancy glass.

Preparation: 10 minutes
Cooking:
Chill Time: 4 hours
Total: 4 hours 10 minutes
Serves:

Ingredients

  • 1cuppear nectar
  • 2whole anise stars
  • 3whole cinnamon sticks
  • 2pears,sliced thinly
  • 16whole cloves
  • 1bottledry white wine
  • ¼cuplemon juice,fresh squeezed
  • 1beer ginger,about can or bottle

Instructions

  1. Infuse the pear nectar: In a saucepan, combine the pear nectar, anise, and cinnamon sticks. Warm over low heat for 5 minutes, stirring occasionally. Set the mixture aside to cool.

  2. Stud the pear slices with the cloves. Place the pear slices in a glass pitcher, and add the white wine.

  3. Juice the lemons and add the lemon juice to the pitcher. Add the cooled pear and spice mixture to the pitcher with the wine and stir.

  4. Cover and chill in the refrigerator for at least 4 hours, preferably overnight and up to 2 days.

  5. Strain out the cloves, if desired, and serve over ice with a splash of ginger beer.

Nutrition

  • Calories: 134.34kcal
  • Fat: 0.27g
  • Saturated Fat: 0.05g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.11g
  • Polyunsaturated Fat: 0.09g
  • Carbohydrates: 17.54g
  • Fiber: 2.50g
  • Sugar: 10.52g
  • Protein: 0.58g
  • Sodium: 8.44mg
  • Calcium: 30.70mg
  • Potassium: 177.75mg
  • Iron: 0.77mg
  • Vitamin A: 0.72µg
  • Vitamin C: 5.82mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Liquor Recipes

Stew

Special Beef Stew

This deliciously comforting beef stew browns the meat in the…
Total 20 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to