Autumn Apple Sangria

Ingredients 4 lemons 1 cup sugar 8 cinnamon sticks One 750-milliliter bottle sauvignon blanc or other dry white wine 1 cup apple brandy, such as Calvados 1 cup apple cider 1 cup soda water 1 tart green apple, such as Granny Smith, cored, quartered and thinly sliced crosswise 1 sweet red apple, such as Gala, cored, quartered and thinly sliced crosswise Directions • Thinly slice 1 lemon, discarding the seeds, and reserve in a bowl. Juice the remaining 3 lemons until you have 1/2 cup juice (discard any extra juice). Bring the lemon juice, sugar and cinnamon sticks to a boil in a small saucepan, stirring occasionally until the sugar has dissolved. Boil the syrup for 1 minute more. Let the syrup cool completely, then strain into a 3-quart pitcher, reserving the cinnamon sticks. • Add the wine, Calvados, cider and soda water to the pitcher, and stir to combine. • Add the tart and sweet apples and lemon slices, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight. • To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass. Garnish each with 1 of the reserved cinnamon sticks. Copyright 2016 Television Food Network, G.P. All rights reserved. From Food Network Kitchen. Read more here.