Pomegranate Sangria

·
·
< 1 min read
Summary

There’s no need for alcohol when you have this antioxidant-charged beverage on hand. Sip on your Pomegranate Sangria outside as you watch the trees, listen to the birds, and feel the grass underneath your feet. And don’t forget to take some deep breaths to let it all soak in. Consider this your safe and comforting place when you need a reprieve from the daily tasks of life.

Yields6 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients

 32 oz pomegranate juice (bottled is fine — make sure it’s 100% juice)
 8 cups water
 1 organic apple (sliced)
 1 organic peach (sliced)
 1 organic orange (sliced)
 1 organic lemon (sliced)
 2 star anise
 2 cinnamon sticks

Directions

1

Heat the pomegranate juice and water over medium-high heat. Add the remaining ingredients. Bring to a boil then simmer for 20 minutes.

2

Remove from heat and strain from a colander into a large bowl or pitcher. The fruit will have a lot of juice left in it — strain it well to collect all of that naturally sweetness. You can do this by squeezing the juice out with clean hands once it cools or you can use a juice bag if you have one on hand.

3

If you plan to drink the sangria immediately, serve it over ice.

4

If you plan to save the sangria for later then pour it into a large pitcher or container and store it, well covered, in the refrigerator for 10 days. This will make approximately 48 ounces of “Sangria.”

Chef's Notes

Substitutions
Substitute 100% cranberry juice for pomegranate juice.

Use an organic pear instead of the apple or an organic lime instead of the orange.

Using all the parts
Let the cinnamon and star anise dry before reusing it a second time to make a homemade tea.

If you’re a “juicer” then juice the remaining fruit.

Compost the remaining roughage.

Add more deliciousness and nutrition
Steep your favorite herbal tea into it before it cools.

Add whole vanilla bean, scraping the seeds, into the boiling water.

Other ways to enjoy the sangria
Pour into ice cube trays and freeze for flavored ice cubes.

Freeze as popsicles.

Drink half as a beverage and use the other half to poach your favorite fall fruits.

Add sparkling water to make a spritzer.

Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days.

Ingredients

 32 oz pomegranate juice (bottled is fine — make sure it’s 100% juice)
 8 cups water
 1 organic apple (sliced)
 1 organic peach (sliced)
 1 organic orange (sliced)
 1 organic lemon (sliced)
 2 star anise
 2 cinnamon sticks

Directions

1

Heat the pomegranate juice and water over medium-high heat. Add the remaining ingredients. Bring to a boil then simmer for 20 minutes.

2

Remove from heat and strain from a colander into a large bowl or pitcher. The fruit will have a lot of juice left in it — strain it well to collect all of that naturally sweetness. You can do this by squeezing the juice out with clean hands once it cools or you can use a juice bag if you have one on hand.

3

If you plan to drink the sangria immediately, serve it over ice.

4

If you plan to save the sangria for later then pour it into a large pitcher or container and store it, well covered, in the refrigerator for 10 days. This will make approximately 48 ounces of “Sangria.”

Pomegranate Sangria