- 2 large pomegranates
- 2 red Bartlett pears, seeded and thinly sliced
- 2 star fruits, thinly sliced
- 3 bottles red wine, such as Rioja
- 1 cup brandy or cognac
- 1 cup pomegranate juice, such as Pom Wonderful or grenadine
- 1/2-cup sugar
- 2 cinnamon sticks
- 2 star anise
- 1 liter club soda, chilled
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.