This recipe will have you looking for excuses to celebrate – make a delicious batch to help celebrate the New Year or any time at all!
Here’s a good tip: get a large bottle of pomegranate juice – I use POM wonderful – when available. This way you have plenty for the sangria and for the pom molasses too. I get a large bottle for just under $10 here in Boston, much less expensive than buying the equivalent in small bottles.
If you choose, you can substitute simple syrup in place of the pomegranate molasses and it will still be delicious but do go for the extra pop of the pom molasses whenever possible – it takes no time at all 🙂
Oh, and when it’s time to serve your Greek Pomegranate Sangria, think about using stemless wine glasses – they’re the perfect way to show off this gorgeous drink with every glass!
- 3 cups Mavrodafni / sweet Greek fortified wine (little less than 1 bottle)
- 3/4 cup Metaxa / Greek brandy (preferably 7 star)
- 1 cup pomegranate juice (unsweetened -this is more common than sweetened)
- 1 cup fresh squeezed orange juice
- 1/2 cup fresh squeezed lime juice
- large cinnamon stick
- 1/2 cup pomegranate molasses (easy how-to below) / sub with simple syrup if necessary
Garnish: small cinnamon sticks, sliced limes/oranges, 2 cups pomegranate seeds (about 2 poms)
Mix all ingredients, excluding garnish, together in large bowl or pitcher and let sit in the refrigerator for at least 3 hours preferably over night.
Pour over ice and garnish with lime, oranges, cinnamon sticks and pomegranates. Serve immediately after pouring.
Serves 6 liberally.
Take the extra step to use pom molasses in place of simple syrup whenever you can. It makes a huge difference in the finished sangria and takes no time at all.
– 4 cups pomegranate juice
– 1/2 cup white sugar
– 2 tablespoons fresh squeezed lemon juice
Stir to combine in small saucepan and cook over medium/low heat for about 30 min or until the top of the syrup starts to froth with a layer of very small bubbles. You’re looking for a running, sticky syrup – careful not to cook too long or on too high heat.
You can make this ahead and keep it covered in the fridge for 3-5 days. And don’t laugh, but pomegranate molasses is A-mazing over rice pilaf with a few extra pom seeds added in 🙂