“For this refreshing summer Sangria, I thought combining fresh mint, apples, and Asian pears with a juicy red would be a dynamite combination,” says Claire Thomas of The Kitchy Kitchen.
This recipe is courtesy of The Kitchy Kitchen.
Combine the brown sugar with the water in a small pot. Bring to a simmer over medium heat. Cook for about 5 minutes, until the sugar has melted. Remove the pot from the heat. Let it cool to room temperature. Combine the apples, pear, mint, and wine in two pitchers. Add the sugar syrup a little at a time, tasting as you go, until it reaches your desired sweetness. Refrigerate the pitchers for at least 2 hours, and up to 2 days, so that the flavors mingle. Serve over ice.