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Rosh Hashanah Pomegranate Sangria

6 Comments 20 August 2012

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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!

For Syrup: 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, then cut in half into semi-circles For serving: Ice Fresh mint leaves	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 punch bowl or pitcher. 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 (makes approximately 13 eight-ounce cups of sangria)

For Syrup:
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,
then cut in half into semi-circles

For serving:
Ice
Fresh mint leaves

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
punch bowl or pitcher.

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
(makes approximately
13 eight-ounce cups of sangria)