|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 4g||13%|
|Total Sugars 20g|
|Vitamin C 56mg||279%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Autumn is a time for warm, inviting flavors, and it's a great opportunity to bring those into a sangria. This fall recipe does that with the combination of green tea, pomegranate, and cinnamon. It's a fantastic drink to share with friends at parties or family around the Thanksgiving dinner table.
This sangria is a little lighter than most cold-weather recipes. It opts for a dry white wine (e.g., Pinot Grigio, Sauvignon Blanc) rather than red. This gives the sangria a crispness that works very well against the dark, thick taste of the pomegranate juice. Green tea brings in a lively element that accentuates the gin and brandy, while playing nicely off the cinnamon.
It's an explosion of flavor that is tantalizing and has a universal appeal (even for those who don't typically enjoy sangria). Despite the ingredient list, it's very easy to put together so you can concentrate on other entertaining matters. Just cut the fruits, pour the liquids, and chill it overnight.
1/2 cup brandy
1/2 cup gin
1 cup green tea, chilled
1 cup pomegranate juice
2 ounces cinnamon syrup
1 (750-milliliter) bottle dry white wine
1 medium apple
1 medium pear
1 medium orange
3 cinnamon sticks, plus more for garnish
1 cup club soda
Apple slices, cut in half for garnish
Orange slices, cut in half for garnish
Gather the ingredients.
In a pitcher, pour the brandy, gin, chilled green tea, pomegranate juice, and cinnamon syrup. Stir well.
Add a full bottle of dry white wine.
Cut an apple, pear, and orange into slices and add them to the pitcher along with 3 cinnamon sticks. Cover with plastic wrap and refrigerate overnight to let the flavors marry.
When it's time to serve the sangria, pour the club soda into the pitcher. Serve in glasses over ice, garnishing each with half an apple and orange slice and a cinnamon stick. Enjoy.
- The sangria is a 60-ounce punch recipe, the perfect size for the average serving pitcher. It's enough for 15 (4-ounce) servings.
- Like most sangria recipes, you'll want to make this punch up the night before you intend to serve it. Refrigerating the beverage overnight with fresh fruit slices allows the flavors to marry and create a cohesive, complex taste.
- For the best flavor, brew the tea with hot water and use the time suggested on the label or box. Place it in the refrigerator to chill for about one hour.
- You can make cinnamon syrup at home in less than an hour—just be sure to chill it before making the sangria. Alternatively, it's a popular flavor for beverage syrups, and you can likely find it with other coffee sweeteners at well-stocked markets.
How Strong Is a Fall Sangria?
The tea and fruit juice brings this sangria down to a strength similar to the average wine, despite the full cup of liquor. You can expect its alcohol content to be around 10 percent ABV (20 proof). That's the perfect strength for a party punch, and you shouldn't have to worry about your guests getting tipsy after a glass or two.