An easy fruity sangria celebrating fall’s bounty!
This sangria celebrates the seasonal pomegranates. We are the lucky recipients of many freshest fruits from our dear neighbor’s backyard. We enjoyed baskets of peaches, blood oranges and plums all summer long:) Pomegranates is the latest addition to that long list!
Sangria is an alcoholic punch traditionally made with red wine and chopped fruits. It needs to be made ahead and stored in the refrigerator for the flavors to macerate. So, sangrias are the perfect drink, if you are going to host a dinner party!
Pomegranate sangria is just a bottle of white Zinfandel, triple sec and pomegranate juice (I used POM wonderful), fresh pomegranate seeds, orange slices, lemon slices, apple slices and warm cinnamon and cloves stirred together in a pitcher and set aside in the refrigerator for a few hours.
Serve over ice!
1 bottle white Zinfandel (750 ml)
1 cup triple sec
1 cup bottled pomegranate juice
1/2 cup fresh pomegranate seeds
1 orange, sliced
1 lemon, sliced
1/2 apple, sliced
2 cinnamon sticks
Combine all ingredients in a large pitcher. Cover and refrigerate at least 2 hours (up to overnight).
To serve, pour some sangria into a serving glass and top with ice.
Makes 8 servings