Pomegranate Sangria Recipe

Slice and seed

Thinly slice the lemon and orange crosswise (about 1/8" thick). Remove any visible seeds and set slices aside in a bowl.

If you don't have pomegranate arils, cut a pomegranate in half and tap/out or gently loosen arils into a bowl. Measure 1 cup and set aside.

If you need simple syrup: combine equal parts granulated sugar and water in a small saucepan (not included in ingredient list because syrup is listed ready). Heat gently until sugar dissolves, cool to room temperature. Use 3 tablespoons for the sangria.

In a large pitcher (about 2 liters/quart capacity), pour in the 750 ml bottle of dry red wine.

Add 2 cups pomegranate juice and 1 cup fresh orange juice to the pitcher. Stir gently to combine.

Add 3 tablespoons simple syrup and 3 teaspoons orange liqueur (if using). Add 1 teaspoon fresh lemon juice if you'd like extra brightness. Stir until combined and taste; adjust sweetness with up to 1 additional tablespoon simple syrup if desired.

Add the sliced lemon, sliced orange, and 1 cup pomegranate arils to the pitcher. Stir gently to incorporate the fruit into the liquid.

Cover the pitcher and refrigerate for at least 2 hours and up to 8 hours to allow flavors to meld. For best flavor, refrigerate 4–6 hours. (Do not add soda or ice during this resting period.)

When ready to serve, add 6 cups of ice to the pitcher or place ice in individual glasses. Pour in 12 oz chilled sparkling blood orange soda and stir gently to combine. The soda should be added last to preserve bubbles.

Taste and adjust: if the sangria needs more acidity, add an extra 1/2–1 teaspoon lemon juice; if sweeter, add another tablespoon simple syrup and stir.

Ladle sangria into glasses (with fruit and ice as desired). Garnish each glass with a few pomegranate arils and a mint sprig.

Serve immediately. Leftover sangria (without ice) will keep covered in the refrigerator for up to 48 hours; add soda just before serving.