6 Serves
45 Mins
In a large pitcher, combine the brandy, Grand Marnier, and honey. Stir vigorously until the honey is completely dissolved into the spirits.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
86 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
493 mg / 4,700 mgSodium
97 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
8 g / 28 gSugar
46 g / 50 gSaturated Fat
2 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Add half of the lemon slices and half of the whole cloves to the spirit mixture. Allow the mixture to stand at room temperature for at least two hours to infuse.
When ready to serve, stir in the sliced apples, the remaining lemon slices, the remaining whole cloves, the sparkling wine, and the fresh rosemary sprigs.
Serve the sangria immediately in chilled wine glasses.
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Ethiopian
Spanish