If your guests aren’t in the mood to celebrate before they have a sip of this fruity pomegranate sangria, they will be after. As presented, the recipe makes up to 15 servings, but you can easily prepare a few batches to satisfy the guests at an intimate backyard or apartment balcony wedding.
Huppahs.com thanks Marlene, the founder and creative force behind The Jewish Hostess (thejewishhostess.com) for allowing us to share this recipe with you here. The recipe was originally submitted to The Jewish Hostess by Joy Betesh, so a big thanks to Joy, too!
Have you ever seeded a pomegranate? If you have, you know it can be a tricky, messy business. The Jewish Hostess provides tips and a video at How to Seed a Pomegranate for Rosh Hashanah: Two Techniques.
Ingredients for Persian Pomegranate Sangria
Yield: 13 to 15 eight-ounce cups of sangria
- 8 cups cold water
- 2 cups sugar
- 8 whole cloves
- 2 large cinnamon sticks
- 4 star anise
- 1 vanilla pod, split in half
- 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, seeded (How to Seed a Pomegranate for Rosh Hashanah: Two Techniques)
- 1 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
- Fresh mint leaves
Instructions for Persian Pomegranate Sangria
- In a heavy saucepan, combine water, sugar, cloves, cinnamon stick, star anise and split vanilla pod.
- 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.
- Turn off heat and let sit 20 minutes to cool to room temperature and to allow the ingredients to marinate.
- Strain over fine mesh strainer into a large punch bowl or pitcher.
- Pour in chilled wine, pomegranate juice, and lime juice. Mix well.
- Add pomegranate seeds, orange, and lemon slices and mix again.
- Serve in glasses with a sprig of fresh mint and 1 or 2 cubes of ice in each.
You can prepare the sangria through step 4 the day before serving, even letting the mix marinate more than 20 minutes before straining it. Keep the strained punch in the refrigerator overnight. Add the remaining ingredients as the time for serving approaches.