Today, I’m glad to show you how to make a fresh pomegranate sangria. The original Spanish sangria is a red wine-based alcoholic drink, fruity and refreshing. This is a winter version of the classic one: in fact, we use the grains of pomegranate instead of peaches. The grains make Sangria more fragrant and tasty because of their maceration in wine with spices and citrus.
Slightly less sweet than the classic one, Pomegranate sangria has a pleasantly sour aftertaste. I think you’re going to love it!
Pomegranate sangria is perfect for holidays, such us Christmas dinner or New Year’s Eve.
Bright red and full of fruit, generally everyone likes it: but careful because it is quite alcoholic!
Moreover, pomegranate is auspicious, that’s why it’s always welcome on the holiday’s table.
Ingredients for 6 drinks (about 3 US pints)
- 750 mlred wine (1 bottle / 1,6 US Pints)
- 750 mltonic water (1,6 US pints)
- 50 mlrum (3 tablespoons)
- 1pomegranate
- 1/2orange
- 1/4lemon
- 2 tablespoonssugar
- 3cloves
- 1cinnamon stick
How to prepare pomegranate sangria
First of all, start by engraving the pomegranate’s skin. Peel it and take off all the seeds from its sections. Therefore, pur the seeds in a large pincher; save some of them for the glasses’ decoration.
Wash thoroughly orange and lemon and slice them thinly. Put the slices inside the pincher; you can save some slice for decoration. Pour the vine inside the pincher and add the rum too.
Add cloves, cinnamon stick and sugar. Mix well and let rest the pomegranate sangria in the fridge for a whole night. Add tonic water before serving, and a few ice cubes if you like.
Serve pomegranate sangria chill, as an aperitif or as a cocktail.
Notes
Puoi trovare la versione italiana di questa ricetta qui!
Tips and variations
You can change the amount of spices and citrus to taste.
Translation by Giacomo Meucci