This Pomegranate Orange Sangria is the must have sangria for the holidays. It is sweet and refreshing with wine, prosecco, pomegranate juice and fresh squeezed orange juice.
Do you have a signature cocktail you serve over the holidays? You should - everything is more fun with cocktails. I'm not sure what it is about sangria, but it is always a hit at parties. People love a fun cocktail to mix things up a bit. This sangria is full of the flavors of fall.
Perfectly ripe pomegranates add a sweet and tart flavor and the arils (seeds) pop open in your mouth. The oranges add a super sweet flavor and the fruit marinates in all that alcohol. Make sure you eat the fruit!
I used Cupcake Sauvignon Blanc, but any white wine will do. The prosecco adds some bubbliness to the sangria but feel free to use champagne instead. If you want to get extra fancy, rim all your glasses with raw (turbinado sugar).
Sangria does best when it has time to sit. I usually make mine the morning of my party. Add everything but the prosecco and club soda since those will go flat. You can also leave it overnight. I added 3 tablespoons of sugar because I used unsweetened pomegranate juice, but it's not necessary. It may take some tweaking to get it just right for you.
Here are some of my other favorite sangria recipes from around the web...
- Sparkling Apple Cider Sangria
- Honeycrisp Apple Sangria
- Watermelon White Sangria
- 5 Ingredient Spanish Sangria
Bottom's Up!
Pomegranate Orange Sangria
Ingredients
- 1 bottle of white wine (I used Sauvignon Blanc)
- 4 oranges juiced
- 1 ½ cups pure pomegranate juice (I used unsweetened)
- 2 oranges sliced horizontally
- 3 tablespoon sugar or simple syrup
- ½ bottle of prosecco (750 ml)
- 1 cup club soda
Instructions
- Mix first four ingredients and put in fridge to marinate up to overnight.
- When ready to serve, add prosecco, club soda and pomegranate arils.
- Taste and adjust sweetness as necessary.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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