|Persian Pomegranate Sangria by Joy Betesh
Every Fall I buy a case or two of Pomegranates and what we don’t get to eat I freeze. We made fresh lemonade and squeezed the pomegranate seeds into the lemonade…..it turns a gorgeous color.I used my Grandma Abadi’s manual orange juicer….works great! Add some fresh mint leaves for a refreshing drink!
8 cups cold water
2 cups sugar
8 whole cloves
2 large cinnamon sticks
4 star anise
1 vanilla pod, split in halfFor Sangria:
1 1/2 to 2 bottles red wine, chilled in refrigerator
8 cups pomegranate juice, chilled in refrigerator
1/4 cup freshly squeezed lime juice
1 whole pomegranate, seeded1 orange, sliced into thin rounds,
then cut in half into semi-circles
1 lemon, sliced into thin rounds,
|1.In a heavy saucepan, combine water, sugar, cloves, cinnamon stick, star anise and split vanilla pod.2.Bring to a rapid boil over medium-high heat, then reduce to a low heat and simmer, uncovered, about 15 minutes to dissolve sugar and create a thin syrup.
3.Turn off heat and let sit 20 minutes to cool to room temperature and to allow the ingredients to marinate.
4. Strain over fine mesh strainer into a large
5. Pour in chilled wine, pomegranate juice, and lime juice. Mix well.
6. Add pomegranate seeds, orange, and lemon slices and mix again.
7. Serve in glasses with a sprig of fresh mint and 1 or 2 cubes of ice in each.
Yield: Serves 13 to 15
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