Save Recipe Print
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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Red Wine Sangria

Recipe courtesy of Bobby Flay

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Red Beans and Rice

Recipe courtesy of Robert Irvine

Sauteed Red Cabbage

Recipe courtesy of Rachael Ray

Roasted Red Peppers

Recipe courtesy of Ina Garten

Red Beef Chili

Recipe courtesy of Bobby Flay

Mum's Everyday Red Lentils

Recipe courtesy of Aarti Sequeira

Red Rice Salad

Recipe courtesy of Giada De Laurentiis

Red Cabbage Slaw

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword