Pomegranate Sangria

December 2, 2007


Oh, Sangria, why do you do it to me?  As I mentioned yesterday, we had a cocktail party last night and the featured cocktail was Bobby Flay’s pomegranate sangria.  Because I liked it very (read: too) much, this post will be limited to the sangria alone.  I promise to write about the food very soon.  I’m especially excited to tell you about the mini meatballs, shrimp-and-chorizo skewers and carrot cake.  Stay tuned. 

Back to the sangria.  I made it last year for our holiday party and it was very well received.  Let’s just say that there was an incident involving my friend and me, two forks and the booze-soaked fruit at the bottom of the pitcher in the wee hours, as the party was winding down.


Last time I made this, I omitted the pomegranate seeds.  For some reason, it was an intimidating fruit to me.  I love the juice, I’ve enjoyed the seeds in restaurant dishes, and we’ve all heard more than enough about the nutritional benefits of the fruit.  But something about dismembering the fruit for it’s seeds seemed a little too carnal.  I mean, just look at that photo.  I think carnal is an appropriate word.  This year, as evidenced by the pictures, I went for it.  And I have to say, it’s really fun to fish out those seeds (and to pop a couple in your mouth here and there). pom-sangria-3.jpg

Thanks in part to the addition of the pretty, pretty little seeds, the sangria was a hit again this year.  In fact, I had to whip up a second batch midway through the party (why, why did I do that?).   As I carried the pitcher out of the kitchen on my way to the bar, many a guests held out their empty glasses for a refill.  The pitcher was mainly fruit by the time I made it the bar.


And I’m proud to say there were no digging-the-boozy-fruit-out-of-the-bottom-of-the-pitcher incidents this time around.  Though those pomegranate seeds might have been worth it …


Pomegranate Sangria
Bobby Flay 

2 bottles red Spanish table wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)*
Orange slices
Apple slices
Pomegranate seeds 

Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

*  I omit the simple syrup.  I don’t think it needs the added sweetness; in fact, I dislike many sangrias because they are too sweet.  However, my version is probably stronger.  Oops. 

**  In addition to adding the types of fruit the recipe calls for, I also threw in some fresh pineapple chunks, because I had some in the fridge.

3 Responses to “Pomegranate Sangria”

  1. Louie Says:

    A great way to get pomegranate seeds out is to cut the fruit in half, and deseed in a bowl of water. The seeds sink to the bottom, and the chunks of rind generally float.

  2. Lady M Says:

    thanks so much for posting this recipe. i’m having a party this friday and was planning on serving sangria. i remember bobby flay’s recipe so i googled it and found you.

    one of his recipes called to strain out the marinated fruit and add fresh. did you do that to yours? also, how many pomegranate’s did you use?

    thanks for your help!


  3. ourkitchensink Says:

    Louie: Great idea! Thanks for posting.

    M: Thanks for your comment! I’m glad you found my site. I did not strain out the marinated fruit, but the pitcher I use tends to catch most of the fruit at the spout. It might be a nice idea to add fresh fruit to the glasses before pouring. Have fun at your party!

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