|Apple Julep, a refreshing drink made with apple juice, pineapple, orange and lemon juice, is bumped up to a sangria with the addition of white wine and rum for a refreshing adult drink.|
Apple Julep SangriaIf you've ever been to the Applewood Farmhouse Restaurant in the Sevierville/Pigeon Forge area of Tennessee, chances are you've had their signature Applewood Julep. The restaurant, a renovated farmhouse, serves good ole country cooking and is so homey that it even has a great sittin' porch - if you're so inclined. It's been awhile since I was up that way, but isn't that area of the country just beautiful?
The Apple Julep they serve is a fantastic summer beverage, almost identical to our beloved Southern Fruit Iced Tea, except that the tea is exchanged for apple juice. Just like my fruit tea, when I have a jar of Maraschino cherries in the fridge, I like to also add a bit of the juice to the Apple Julep too, so when you make a dessert that requires you drain the cherries, save that juice! I never throw out juices from drained canned and jars of fruit, I follow this method to keep it in my freezer. Works great and it can be added to anything!
Though most folks associate a julep with the mint and alcohol associated with the Derby Day drink of choice, a julep is actually considered any drink made from a sweet sugar syrup, some kind of flavoring, and sometimes containing alcohol. Or, according to some dictionaries, medication. Funny. All I can think of with that last part is Granny's "spring tonic." ♫ "Granny's brew, it's good for you, if you're off your feet you ought to have some too." ♫
I sure used to love watching the Beverly Hillbillies.
Anyway... I was making a batch of Apple Julep, when I decided, why not bring these Apple Juleps into the world of sangria - with all those juices, it sure seemed fitting to me! Like all the sangrias, you'll need a big container for this - the liquids will equal right up to about a gallon, but that's without the fruit, so use a larger container, just so there's room to grove while it marinates. Transfer it to a beverage server or a sangria pitcher like the one pictured above, and make sure you let your guests know it contains alcohol. You can, of course, also make this alcohol free for a great family beverage. Remember though, either way, this is heavy in juice, so don't overdo consumption because, well you know...
Like Granny says "line up everybody... first come, first served!" Here's how to make it.
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
Recipe: Apple Julep Sangria©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 4 hours | Yield: About a gallon
- 1 (750 ml) bottle of white wine
- 1/2 cup of rum
- 1 quart of lemon-lime soda
- 1 quart of apple juice
- 3/4 to 1 cup of simple syrup
- 3 cups of pineapple juice
- 1 cup of orange juice
- Juice of four lemons
- 1/8 cup of cherry juice, optional
- 2 apples, unpeeled, cored and sliced thin
- 2 lemons, halved and sliced thin
- 2 oranges, halved and sliced thin
- Maraschino cherries, for garnish, optional
Combine all of the ingredients, except for the garnish, in an extra large storage container; taste and adjust flavor and sweetness to your liking. Chill at least 4 hours or preferably overnight. Stir before serving and transfer to a beverage server or pitchers or pour by the glass. Use a pair of tongs to extract some of the fruit for each glass, add ice to each glass, and fill glasses, garnishing each with a slice of fruit and a cherry, if desired.
Cook's Notes: As always, drink responsibly and never drink and drive. Use a chardonnay, pinot grigio, or other similar white wine. Keep in mind that different brands of juices have different levels of sweetness, so you may need to make adjustments in the amount of simple syrup.
Variation: Can also omit the alcohol for a refreshing family friendly beverage. For six servings, combine 1 quart of apple juice, with 1 cup of orange juice, 1 cup of pineapple juice, 1/4 cup of lemon juice, and 2 tablespoons of cherry juice, and add or garnish with fruit slices, if desired.
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Posted by Mary on May 25, 2012Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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