My fall sangria, filled with apples, pears and pomegranates, is absolutely delicious drink you can enjoy this wonderful autumn weekend!
I’m so excited to share with you yet another sangria recipe. This time, with red wine. I’m calling it a FALL SANGRIA. No, it doesn’t have pumpkin. Thank God! That’d be just gross, right? 🙂
This sangria has other fall fruits, like apples, pears and pomegranates! And it’s too good to share.
Infused with succulent fall fruits, this sangria is bright, crisp and slightly sweet.
I love autumn! Because just look at these beautiful fruits of the season!
Did you know that pomegranates are super rich in antioxidants? Apparently, they have more antioxidants than blueberries, cranberries, and even green tea. That’s a great excuse to keep snacking on those gem-like ruby-red seeds.
And we all know that an apple a day keeps the doctor away.
Don’t forget that wine is heart-healthy drink as well.
What I’m trying to say here is that this drink is good for you! Wink, wink. Of course, only if you keep it at moderation.
Anyway, let’s talk about this sangria… 2 things:
- Don’t waste your money on fancy wine, because you’re going to infuse the wine with foreign flavors, add sugar and more alcohol. Good wine is for sipping, not diluting. Inexpensive light-to-medium bodied wines are usually work great. I used Pinot Noir in this recipe.
- You should prepare this drink a day in advance. The flavors will get plenty of time to mingle together, creating intoxicating delicious “punch”. If you don’t have that much time, don’t worry. Prepare as early as you can. Remember: the longer it sits, the better it gets!
By the way, I shared this sangria with only one person, my mother-in-law. (Because I like her!) She liked it over ice, and I agree, this drink is best served chilled and/or over ice.
And another quick tip! Check out this video to learn how to de-seed the pomegranate correctly. Life-changing tutorial when it comes to pomegranates. I loved this method so much!
Cheers, my friends! Have a happy weekend!
Fall Sangria
Ingredients
- 2 pomegranates
- ½ cup sugar
- 1 pear
- 1 apple
- 1 bottle 750ml red wine (I used Pinot Noir)
- ¼ cup Triple Sec
- ¼ cup pomegranate liquor
Instructions
- De-seed the pomegranates.
- In a small saucepan, mix together ½ cup (125ml) water with sugar and ½ cup of pomegranate seeds.
- Bring it to boil and reduce the heat to low.
- Simmer for 5 minutes and then remove from heat to cool completely.
- Then strain and discard the pomegranate seeds.
- Cut the pear and apples into thin slices.
- Place the fruit slices with remaining pomegranate seeds in a big pitcher.
- Pour the wine, triple sec, pomegranate liquor and cooled pomegranate simple syrup.
- Chill in the refrigerator for up to 24 hours. Serve over ice, if desired.
Nutrition
This recipe was originally published on October 31st, 2014.
Wow! So good!! And Pama is my new favorite! This is a keeper!
hi,
which type of pomegranate do you use? the sour on or the sweet one?
thanks
Hi, Cecile. There is different variety for sweet and sour pomegranates? I didn’t know that, and I never paid attention which one I was buying. So I’d advise you choose which ever one you prefer.
Any suggestions for a substitute for the pomegranate liquor? Like pomegranate juice plus something else?
Hi, Michelle! I think just pomegranate juice would work.
Wow, this is gorgeous! I’m also super glad you didn’t include pumpkin because yeah, that would be gross 😉
Ah, I love pumpkins, but not in my wine. Haha Thanks, Sabrina!
I LOVE that this has pear – so pretty!
Thanks, Kristina!