Sangria is a forgiving concoction, so don't be hesitant to make adaptions to this recipe. Almost any winter fruit will do - quince, tangerines, grapes - and although I used a delightful organic elderflower juice, pomegranate juice will work just as well. You can also add a 1/2 a cup of brandy or apple liquor to boost the sangria's alcohol content and complex flavour.
Course Drinks
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 10people
Calories 182kcal
Author Aimee
Ingredients
1pearwashed, seeded and sliced
4clementineswashed and sliced thinly
1applewashed, seeded and sliced
1cuppomegranate arils
1/4cuporganic raw cane sugar
1cinnamon stick
1bottlered wine
3cupspomegranate juiceor elderflower cordial
1cuporange juiceideally freshly squeezed
1litreginger aleor club soda for serving
ice cubes
Instructions
In the bottom of a large glass pitcher or gallon jar, combine sliced fruit and pomegranate.
Sprinkle with cane sugar and toss in the cinnamon stick.
Pour the red wine and the fruit juices over the fruit.
Stir well, cover and refrigerate overnight or for at least 6 hours.
To serve, remove cinnamon stick, and pour over ice into glasses. Top with ginger ale or club soda to taste. Garnish with more pomegranate arils if desired.