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2 sweet apples
2 cups (260g) powdered sugar
2 Tablespoons (30ml) orange blossom water
1 bottle wine
1. Peel and core the apples and peel the lemons removing the pith. Slice the fruit into rounds.
2. Line the bottom of a pot with half of the fruit, then cover with half of the sugar, then add another layer of fruit and another of sugar. Pour in the wine, orange blossom water, and add the cloves. Do not stir. Cover and let sit for 2-3 hours.
3. Remove the fruit and pour the wine through a fine cloth strainer, then serve cold or at room temperature.
Subtitles: Jose Mendoza | IG @worldagainstjose
Red Sangria: Evan Swigart from Chicago, USA, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons
Roman Blown Glass: By Luis García, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=7994908