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.

IDEAS YOU'LL LOVE

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Vodka Mojito

Recipe courtesy of Giada De Laurentiis

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

Recipe courtesy of Brad Sorenson

Prosecco Punch

Recipe courtesy of Trisha Yearwood

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

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking