Pomegranate Orange Sangria
This zesty sparkling sangria features a gorgeous combination of seasonal pomegranate and orange spiked with ginger. You can even start this a day ahead to give the flavors a chance to come together. Any brut sparkling wine would be great in this sangria, but I like using cava, the affordable sparkling wine from Spain.
- seeds from 1 large pomegranate, about 1 cup
- Juice of 2 large oranges, about 1 cup
- 1 large orange, quartered and cut into thin slices
- 6 ounces Quady Orange Muscat Dessert wine or 4 ounces Cointreau
- 1/2 cup Torani pomegranate syrup or pomegranate juice
- 1 tablespoon candied ginger, minced
- 1 teaspoon Angostura bitters
- 1 bottle brut cava, like Segura Viuda Brut Reserva, chilled
- 2 cups ginger ale
- 20 mint leaves, torn in pieces
1In a large heavy pint glass, add 1/2 of the pomegranate seeds. Crush thoroughly with a muddler to release the juice, Add to a large glass pitcher.
2Add the rest of the pomegranate seeds, orange juice, orange slices, orange muscat wine or Cointreau, pomegranate syrup, candied ginger and bitters to the pitcher. If you have time, let this mixture rest in the refrigerator for a couple hours or overnight to let the flavors develop.
3Just before serving, add the cava, ginger ale and hand-torn mint to the pitcher. Add ice and serve right away.
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