Best Pomegranate Sangria Recipes

POMEGRANATE SANGRIA

Steps:

• Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.

BLUEBERRY POMEGRANATE SANGRIA

Steps:

• In a saucepan, combine the blueberries with the simple syrup over low heat.
• Cook, stirring constantly, until the blueberries start to discolor and the syrup starts to thicken, about 5 minutes; set aside.
• Combine the remaining ingredients in a large ceramic or glass container.
• Add the blueberry mixture (liquid and berries); stir well.
• Cover and refrigerate for at least 4 hours; serve over ice.

POMEGRANATE SANGRIA

Steps:

• In a small saucepan, heat 1/2 cup sugar and 1/2 cup water on medium high until sugar dissolves; remove from heat.
• In the meantime, slice the orange, apple and pear.
• Mix all ingredients together and let stand in a tightly-sealed container or pitcher for at least 24 hours in the refrigerator before serving.

CRANBERRY POMEGRANATE WINTER SANGRIA

Steps:

• Combine all of the ingredients in an extra large storage container, taste and adjust flavors to your liking. Chill at least 4 hours or overnight. Stir before serving and transfer to pitchers or pour by the glass. Use a pair of tongs to extract some of the fruit for each glass, add ice to each glass, and fill glasses, leaving about an inch of free space at the top. Top each glass off with a splash of Pellegrino and lightly stir.
• Cook's Note: The color for this sangria comes primarily from the juices, so you can use either red or white. Use any good wine that you prefer. I used a white zinfandel, which is actually a light red in color, but other good choices include Cabernet Sauvignon, Merlot, Rioja, Shiraz, or Beaujolais

VIRGIN POMEGRANATE SANGRIA

Steps:

• Mix juices and sugar until sugar dissolves.
• Wash orange and berries and slice into thin slices. Remove mango or papaya skin and cut fruit into chunks. Remove kiwi skin and cut into thick slices.
• Place all fruit into juice and let flavors meld in fridge for 2-3 hours or overnight before serving.
• Serve garnished with fruit slices.

POMEGRANATE SANGRIA

Steps:

• Bring water to boil in saucepan. Remove from heat. Add tea bags; let stand 3 min. Remove tea bags; discard. Cool 5 min.
• Add tea to drink mixes in 2-qt. plastic or glass pitcher; stir until dissolved. Stir in juices. Add fruit.
• Serve over ice.

BEVERAGE - POMEGRANATE & ROSEMARY WHITE SANGRIA RECIPE - (4.1/5)

Steps:

• In a large pitcher add everything together. Refrigerate for 24 hours. Serve over ice.

CRANBERRY POMEGRANATE HOLIDAY SANGRIA

Steps:

• Ingredients •1 (750 ml) bottle of red zinfandel •4 cups of cranberry juice •2 cups of POM Wonderful pomegranate juice •1 cup of orange juice •3/4 cup of simple syrup •1 apple, unpeeled, cored, quartered & sliced thin •1 orange, halved and sliced thin •1 lemon, halved and sliced thin •1/2 cup of fresh cranberries •1/4 cup of pomegranate seeds •San Pellegrino sparkling water
• Instructions Combine all of the ingredients in an extra large storage container, taste and adjust flavors to your liking. Chill at least 4 hours or overnight. Stir before serving and transfer to pitchers or pour by the glass. Use a pair of tongs to extract some of the fruit for each glass, add ice to each glass, and fill glasses, leaving about an inch of free space at the top. Top each glass off with a splash of Pellegrino and lightly stir.

POMEGRANATE SANGRIA

Steps:

• Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice. Read more at: http://www.foodnetwork.com/recipes/bobby-flay/pomegranate-sangria-recipe/index.html#!?oc=linkback