I have had this recipe stored in the depths of my brain for over 2 years now. Around that time, my coworker was in charge of bringing sangria to a party and asked if I had any recipes. I was bored that day and started googling when I came across a recipe for pomegranate sangria from Bobby Flay. My coworker never ended up making the sangria, but I told myself I would. And hey, what do you know, a couple years later and here it is.
The lovely people at POM Wonderful sent me some pomegranate juice a while back and, while it’s delicious to just drink it as-is, I did want to actually use it in something. A reduction sounded kind of boring and I had already done so much baking lately that it wasn’t sounding too appealing. Between that and the weather warming up, this sangria sounded like the perfect option.
This was really delicious. Tom and I aren’t brandy drinkers so we didn’t have any of that or cognac (I know, a Greek without Metaxa? A sin) in the house. I decided to use a light rum instead. And since I was using the POM juice, I didn’t actually use seeds from a pomegranate. Without it though I still had pleeeenty of fruit in the sangria.
You’ll have to excuse the lack of enticing pictures, but, I mean, it’s wine. And hard alcohol. And fruit. It should be enticing enough without lots of pretty pictures. :) The pitcher below contains only a little over half the amount the recipe made. Don’t worry, we drank the other pitcher, too. :)
Adapted from Bobby Flay
1 bottle fruity red wine (I used a shiraz)
2 cups (2 small bottles) POM juice
1/2 cup rum
1/2 cup triple sec
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, & cooled)
1 large orange, halved and thinly sliced
1 green apple, cored and cut into pieces or sliced
1 cup red grapes, halved
Combine all ingredients in a pitcher. Cover and refrigerate for at least 4 hours or up to 48 before serving. Serve over ice.