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Pomegranate SangriaPomegranate juice and arils adds a new twist to classic, classy sangria. All photos and recipes courtesy POM Wonderful.




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September 2008

Product Reviews / Main Nibbles / Cocktails

Pomegranate Dinner Party

Page 2: Pomegranate Sangria


This is Page 2 of a 6-page article. Click the black links below to navigate between the pages.

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Pomegranate Sangria

For a more exotic sangria, add other types of fruit such as peaches or blueberries.



  • 18 ounces pomegranate juice
  • 750ml bottle dry, fruity Spanish white wine
  • 6 ounces apricot brandy
  • 6 ounces cream sherry
  • 1 ounce simple syrup
  • 1 ounce Prosecco or other sweet sparkling wine
  • 1 lime, sliced into wheels
  • 1 lemon, sliced into wheels
  • 1/2 orange, sliced into wheels
  • 1/2 grapefruit, sliced into wheels


  • Arils from 1 pomegranate
  • Red apple wedges
  • Green apple wedges
  • Orange wedges
  • Grapefruit wedges
  • Cava Spanish sparkling brut


  1. Extract arils from pomegranate.
  2. Place all ingredients into a sangria pitcher.
  3. Refrigerate and let stand 2 hours before serving.
  4. For an individual serving, pour sangria over ice and top with fruit garnish. Finish each serving with a splash of Cava Spanish sparkling brut.


Continue to Page 3: Beets & Oranges With Warm Pomegranate Port Sauce

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