Sangria

Sangria is a Spanish wine punch, a perfect warm weather cocktail. There are many variations of this cocktails, including using different fruits, sweeteners, or even wines. This recipe is best when you let it sit overnight. If you like yours sweeter or don’t have pomegranate syrup, simply add up to 1/4 cup of sugar.

“Lowkey punchdrunk off this Sangria-sweet love and all it’s prodigious trappings…”—Brandi L. Bates

Ingredients:

1/2 cup brandy

1/2 cup triple sec

1/4 cup fresh lemon juice

1/3 cup frozen lemonade concentrate

1/3 cup orange juice

1 (750 mL) bottle of dry red wine

1 lemon, thinly sliced into rounds

1 orange, thinly sliced into rounds

1 lime, thinly sliced into rounds

1/2 cup pomegranate seeds

1/4 cup pomegranate syrup (optional)

For Pomegranate Syrup:

1 cup pomegranate juice

1 tablespoon sugar and stevia blend

1 teaspoon fresh lemon juice

Directions:

To make the pomegranate syrup, warm the pomegranate juice, sugar and stevia blend, and lemon juice in a small saucepan over medium-low heat. Cook, stirring occasionally, until the mixture thickens and reduces to 1/4 cup. Remove from the heat and allow to cool completely before storing in the refrigerator.

In a large pitcher or bowl, mix together the brandy, triple sec, lemon juice, lemonade concentrate, orange juice, and red wine. Add slices of lemon, orange, and lime, and pomegranate seeds to the mixture. Sweeten to taste with pomegranate syrup. Refrigerate overnight for best flavor.

Nutritional Information:

Servings: 12

Serving size: 4-oz drink