Pomegranate-Orange Sangria
Ingredients
- 2 bottles 750 ml each red or rosé (blush) wine
- 1½ cups pomegranate juice
- 1½ cups fresh orange juice
- ⅔ cup pomegranate- or orange-flavored liqueur or apricot brandy 5 oz
- ⅓ cup superfine sugar
- 2 limes thinly sliced
- 1 medium navel or blood orange cut in half, thinly sliced
- 1 ripe pear cut into cubes
- 1 cinnamon stick 3 inch
- 1 bottle 1 liter club soda or ginger ale (4¼ cups), chilled
- Additional cinnamon sticks if desired
Instructions
- In large pitcher, mix wine, juices, liqueur and sugar until sugar is dissolved.
- Stir in limes, orange, pear and cinnamon stick.
- Cover; refrigerate at least 4 hours but no longer than 24 hours to chill thoroughly and blend flavors.
- Add club soda to sangria mixture; stir to mix.
- Garnish with cinnamon sticks.
Notes / Tips / Wine Advice:
Festive Touch
Serve the sangria in a clear pitcher or punch bowl so the beautiful fruit takes center stage.Festive Touch
Like your sangria extra-cold? Fill 2 ice cube trays with distilled water. Cut 3 orange slices into 8 wedges each; add an orange wedge and several pomegranate seeds to each section of the tray. Place in freezer 1 to 2 hours or until frozen. Add ice cubes to glasses or punch bowl before serving.Nutritional Information
Calories: 160 kcal
