Exotic, jewel-like, and demanding considerable labor to penetrate their maze of pulp, pomegranates are a ravishing winter treat. A constant on the Lucid Food cocktail menu during cold weather, this drink pairs well with food but also stands on its own. You can make the sangria the day before, but wait until the day you serve it to add the orange slices, as the pith can cause the drink to turn bitter. Use a cheap red wine; I prefer a rioja or a tempranillo.
Recipe information
Yield
serves 6
Ingredients
1
(750-ml) bottle dry red wine
4
cups apple juice
1
/2 cup brandy
Juice of 1 lime
2
sweet, crisp apples, finely diced
Seeds of 1 large pomegranate
1
orange, halved and sliced into half moons 1/4 inch thick
Sparkling water for serving (optional)
Need to make a substitution?
Preparation
Combine all the ingredients in a pitcher. Refrigerate for a few hours before serving to allow the flavors to marry. If you’d like a little fizz, top off glasses of the sangria with sparkling water.