pomegranate sangria

I think everyone has a summertime tradition.  Maybe you grill hamburgers and hot dogs while wearing an apron that says, “Kiss the Chef.”  Maybe you hit the outdoor concert circuit and groove under the stars.  Or, if you’re like me, maybe you make a three gallon pitcher of pomegranate sangria.  Some summertime traditions are more “21 and over” than others.

This sangria has been a hit at every party I’ve brought it to.  The pomegranate juice and slices of apple, lemon, and orange give a nice citrus kick to the red wine, brandy and triple sec.  The danger of this drink is that the alcohol lingers in the background, thereby making each glass smooth and refreshing.   But don’t be fooled — one or two generous glasses of this sangria, and you may find yourself dancing on a table or running around with a lampshade on your head.  So just make sure everyone else drinks as much as you do, and your antics won’t seem nearly as gauche.

Pomegranate Sangria

3/4 cup simple syrup*

2 bottles of red wine

1 cup pomegranate juice

3/4 cup brandy

1/2 cup triple sec

3/4 cup orange juice

2 oranges, thinly sliced

2 lemons, thinly sliced

2 apples, thinly sliced

*Make the simple syrup by bringing 1 cup of water and 1 cup of sugar to a boil in a small saucepan.  Boil until the sugar has dissolved.  Transfer simple syrup to a heat-proof container and bring to room temperature before using.

Combine all ingredients in a large pitcher and refrigerate covered for two hours, or up to two days.  Serve over ice.


One response

  1. Pingback: carnitas and pulled chicken tacos |

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