Pomegranate Sangria
Pomegranate Sangria! A winterized take on the classic summer staple; perfect for entertaining and low in sugar.
Sangria! In the winter. Yup, we’re going there. I know it’s below freezing out, I know nothing sounds better than thick hot chocolate, but trust me on this one- winterized sangria is just as good as the summer version.
We’ve taken the best of sangria (the wine!) and added the best of winter fruit: pomegranate juice, seeds and fresh citrus. Serve everywhere: neighborhood gatherings, Christmas Eve, cookie exchanges, or curled up on the couch with oversize blankets watching reruns of Luther. Just saying, it works anywhere you do.
I fell in love with sangria in grad school, back in the days where I frequented the local tapas bar way more than the library. Perhaps it was the fruity blend of wine and juice or the fact that pitchers were just $5; either way- sangria become my staple.
Since then, I’ve made various versions over the years. It’s the perfect way to use up leftover juice and a refreshing crowd pleaser. The addition of pomegranate juice makes this punch a deep, ruby red color that is so striking for the holidays. Plus, antioxidants! Sure, it’s mixed with wine- but you get the point.
Wishing you the merriest of the holiday season. We are currently making our way to Budapest from Vienna and besides the biting cold, this may be the most perfect place to spend Christmas. I feel like I’m in a Disney movie; beautiful, snow-dusted buildings castles, roasted chestnuts on every corner and so much love in the air. The only thing missing is a glass of this sangria.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Pomegranate Sangria
Equipment
Ingredients
- 1/4 cup water
- 1/4 cup cane sugar
- 4 slices fresh ginger root
- 1 bottle red wine, I love Pinot, Primitivo, Merlot or Tempranillo for Sangria
- 3 cups 100% pure pomegranate juice
- 1/2 cup brandy
- 1/8 cup 100% orange juice
- 1 large orange, sliced
- 1 green apple, cored and sliced
- 1/4 cup pomegranate seeds, for garnish
Instructions
- Place the sugar, water and ginger slices in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, simmering until thick and syrupy. Remove the ginger, then let cool.Â
- Place the syrup, red wine, pomegranate juice, brandy, orange juice in a large pitcher or punch bowl and stir to combine. Place in the fridge to rest, at least 2-3 hours.Â
- Roughly an hour before serving, add in the sliced oranges, apples and seeds.Â
- Serve over ice, with more fruit slices, if desired.Â