Recipe Background
Sangria shouldn't just be for the summer! Winter could use a burst of that fruity, festive flavor! Winter Sangria knows it and shares it with the world. The sweet honey flavor of the persimmons complements the sharp tartness of winter's favorite berry — cranberries. Jewel-like pomegranate arils add another layer to the fruitiness, which works with the black currant liqueur and the sweet moscato wine. There's no beverage like Winter Sangria, and a single sip will tell you why!
Sangria shouldn't just be for the summer! Winter could use a burst of that fruity, festive flavor! Winter Sangria knows it and shares it with the world. The sweet honey flavor of the persimmons complements the sharp tartness of winter's favorite berry — cranberries. Jewel-like pomegranate arils add another layer to the fruitiness, which works with the black currant liqueur and the sweet moscato wine. There's no beverage like Winter Sangria, and a single sip will tell you why!
Ingredients
For the sangria:
- 2 persimmons sliced into thin circles and then cut into half moons
- 1/2 cup pomegranate arils
- 1/2 cup fresh cranberries
- 1/2 cup pomegranate juice
- 1/3 cup crème de cassis black currant liqueur
- 1 (750-milliliter) bottle moscato wine chilled
Optional, for serving:
- soda water to taste
- rosemary sprigs to taste
- persimmon slices to taste
Directions
- In a punch bowl or a pitcher, add 2 of the sliced persimmons, the pomegranate arils, and the cranberries.
- Add the pomegranate juice, the crème de cassis, and the moscato to the punch bowl and stir to combine. The cranberries will float to the top, that's normal.
- Chill the sangria for 3 hours.
- Top the sangria with a splash of the soda water.
- Garnish with the rosemary and the extra persimmon slices and serve.
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