If you love sangria, raise your hand. If you love sangria but you don’t love the syrups and sugary mixes that often accompany the bliss-inducing summertime beverage, raise your hand again. As much as we love our sangria here, we love it even more when it’ simple, flavorful and not too high in sugar. Enter: pomegranate juice. Reputed as a superfood and chock full of antioxidants that are supposed to help neutralize harmful free radicals, pomegranates happen to be the perfect ingredient in summer sangria.
I’m not entirely sure that when medical professionals decided that pomegranate was full of healthy antioxidants, that they intended for them to be drank soaked in red wine and brandy but so goes the expression, “when in Rome.”
Or maybe, here, it should be “when in Seville…”
- 1 bottle fruity red wine (such as Shiraz or Cabernet Sauvignon)
- 2 cups pomegranate juice
- ½ cup brandy
- ½ cup Triple Sec
- ¼ cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled)
- ¼ cup pomegranate seeds
- 1 large orange, halved and thinly sliced
- 1 green apple, cored, halved and thinly sliced
- 1 cup red grapes, sliced in ½
- Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.