Christmas Cocktails: Holiday Sangria
This sparkling rosé sangria recipe features blood oranges, pomegranates and a touch of brandy. You can double or triple this recipe for a crowd. Just wait to pour in the rosé until you’re ready to drink.
Ingredients
- 2 tablespoons honey or sugar
- 2 tablespoons hot water
- 3 medium to large blood oranges
- Arils (seeds) from 1 pomegranate
- ¼ cup brandy
- 1 bottle dry sparkling rosé (or white sparkling wine like Prosecco or Cava)
Instructions
- To make simple syrup, combine equal parts honey or sugar and water in a bowl. Whisk until the sweetener has mixed into the water. Set it aside.
- Juice two of the blood oranges with a citrus juicer or squeeze the blood orange halves to extract the juice. Slice the remaining blood orange into thin rounds, then slice them through the middle to create half moons.
- In a pitcher, combine the blood orange juice, blood orange slices, pomegranate arils and brandy. For best flavor, let the fruit marinate in this mixture for a few hours, covered and chilled in the refrigerator. (Don’t worry, it’ll be great right away if you need it now.)
- When you’re ready to serve, pour in the sparkling rosé. Add simple syrup to taste. Use a ladle to divide the sangria and fruit into glasses.
Notes
See more at Blood Orange and Pomegranate Sparkling Sangria.