Winter Sangria
This sangria combines red wine, brandy, pomegranate juice, fresh fruits, and rosemary for a beautiful, seasonal drink.
Ingredients
- 1 bottle of red wine 750ml, such as Merlot, Cabernet Sauvignon, or Tempranillo
- 1/2 cup brandy
- 1 cup pomegranate juice unsweetened
- 1/4 cup orange liqueur e.g., Cointreau or Triple Sec
- 1 apple thinly sliced
- 1 orange thinly sliced
- 1/2 cup pomegranate seeds
- 1/4 cup fresh cranberries optional, for garnish
- 2-3 sprigs fresh rosemary plus extra for garnish
- 2-3 tablespoons honey or simple syrup optional, to taste
- Club soda optional, for a sparkling version
Instructions
- Wash and thinly slice the apple and orange, keeping the skins on for added color and flavor.
- Remove the pomegranate seeds (or use pre-packaged seeds). Wash cranberries if using as garnish.
- In a large pitcher, combine the red wine, brandy, pomegranate juice, and orange liqueur. Stir well to mix the liquids.
- Add the apple slices, orange slices, pomegranate seeds, and rosemary sprigs to the pitcher. This enhances both the flavor and presentation of the sangria.
- If desired, add 2-3 tablespoons of honey or simple syrup to sweeten. Stir thoroughly to ensure the sweetener is dissolved.
- Cover the pitcher and refrigerate for at least 2 hours, or overnight for the best flavor. Allowing the mixture to rest lets the ingredients meld beautifully.
- Before serving, give the sangria a gentle stir. Pour into glasses, ensuring each glass includes some fruit.
- Garnish with fresh rosemary sprigs, a few pomegranate seeds, and cranberries for a festive touch.
- For a sparkling version, top each glass with a splash of club soda just before serving.
Notes
Tip:
For a spiced variation, add a cinnamon stick or a star anise to the pitcher during chilling. Remove before serving for a subtle, warming flavor.
For a spiced variation, add a cinnamon stick or a star anise to the pitcher during chilling. Remove before serving for a subtle, warming flavor.