Winter Sangria with citrus & pomegranate
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.
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 people
- 1 pear washed, seeded and sliced
- 4 clementines washed and sliced thinly
- 1 apple washed, seeded and sliced
- 1 cup pomegranate arils
- 1/4 cup organic raw cane sugar
- 1 cinnamon stick
- 1 bottle red wine
- 3 cups pomegranate juice or elderflower cordial
- 1 cup orange juice ideally freshly squeezed
- 1 litre ginger ale or club soda for serving
- ice cubes
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.
Calories: 182kcal | Carbohydrates: 31g | Sodium: 11mg | Potassium: 435mg | Fiber: 2g | Sugar: 25g | Vitamin A: 60IU | Vitamin C: 30.1mg | Calcium: 34mg | Iron: 0.6mg