Red Ruby Sangria
Yield:
12 servings
Level:
None
Yield:
12 servings
Level:
None

Ingredients

Directions

Spread some newspaper out on the counter because the bright red pomegranate juice can stain. Cut the pomegranate in half, open it up and you'll see clusters of very juicy garnet seeds encased in a smooth off-white pulp. Gently pry out the ruby kernels with your fingers or a pointed knife, removing any of the bitter membrane that may adhere. Put the pomegranate seeds in a large pitcher or container and add the pear and star fruit slices. 

Pour in the wine, brandy, and pomegranate juice. Add the sugar, cinnamon, and star anise; give the mixture a good stir to combine. Chill the sangria in the refrigerator for several hours or up to overnight for the flavors to come together. Just before serving, top the sangria off with the club soda and mix to combine. Spoon the fruits into glasses or goblets and pour in the sangria to fill.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Jewish Brisket Sandwich with Smoked Mozzarella and Red Cabbage Slaw

Recipe courtesy of Jeff Mauro

Red Sangria

Recipe courtesy of Food Network Kitchen

Red Wine Sangria

Recipe courtesy of Bobby Flay

Ruby Red Grapefruit Cake

Recipe courtesy of Melinda Winner

Frozen Ruby Reds

Recipe courtesy of Michael Chiarello

Sangria

Sangria

Recipe courtesy of Alton Brown

Red Sangria

Recipe courtesy of Ingrid Hoffmann

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.