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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Fall Sangria

  • Level: Easy
  • Yield: 8 to 10 servings
  • Total: 5 min
  • Active: 5 min
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Directions

  1. Stir 1 cup water, the juice of 1 blood orange, 2 torn rosemary sprigs, 1/4 cup orange liqueur, 2 tablespoons pomegranate liqueur and 1 to 2 tablespoons superfine sugar in a pitcher. Add 1 sliced blood orange and 1/2 cup pomegranate seeds and refrigerate overnight. When guests arrive, add ice to the pitcher and stir in a bottle of chilled dry sparkling red wine.

Photograph by Ryan Dausch

Categories:

Mixed Drink Recipes Sangria Recipes Liqueur Recipes Fall

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1 Review
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Anonymous

This is the best sangria I’ve ever had. I’ve made it twice now and it never lasts long. One tip: let the cinnamon steep for the minimum amount of time, or it may overpower the more delicate flavors like pear and pomegranate. Oh, and the longer it sits, the more ice you’ll want in your glass

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