I can’t quite remember when I started making my pomegranate sangria, but it has been my Thanksgiving contribution for at least the last 8 years (I definitely remember making these when the twins were babies because mama needed SOMETHING). It’s not the most expensive drink in the world, but it does require some prep (I recommend making it at least several hours beforehand to allow time for the fruit to soak up the alcohol). It uses the best of what’s fresh and seasonal at the holidays—pomegranates, oranges, and apples—and requires a fruity red wine to make it come together beautifully (think pinot noir). This sangria will getcha, so be careful and sip sloooooowly, friends. Thankfully, your local liquor store is likely open during the day tomorrow, so you can still add this last-minute bev for your Thanksgiving table or save it for a weekend drink. Enjoy!
Molly’s Pomegranate Sangria
2 bottles fruity red wine
4 cups pomegranate juice
1 cup brandy
1 cup Triple Sec
1/2 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves)
1/2 cup pomegranate seeds (save yourself $$ and buy a whole pomegranate, cut in half and tap the seeds out with a spoon)
2 large oranges, halved and thinly sliced
2 green apples, cored, halved and thinly sliced
2 cups red grapes, sliced in 1/2
Combine all ingredients together and pop in the fridge for a few hours or up to 2 days. Serve over ice and enjoy the holidays!
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