Winter citrus season is upon us… and what better way to enjoy the fruits of the season than by mixing up a pitcher of Winter Sangria? Full of pink grapefruit, cara cara or blood oranges, pears and pomegranates, this sangria is well-balanced and bursting with flavor. Pour in crisp white wine and mint simple syrup, chill overnight and serve cold the next day. Enjoy the tart sweetness of winter citrus all season long with Winter Sangria!
It’s mid-January, which means we’re well into winter citrus season!
Grapefruit! Blood Oranges! Meyer Lemons! All the things!
Y’all, I could not be any happier because this season is my absolute favorite.
While I wasn’t always a citrus fan, I’ve changed my tune in my 30s.
What better way to celebrate citrus season than by taking some of my favorite fruits and turning them into a delightful winter sangria?
I mean… how could it not with all those gorgeous grapefruit slices and the stunning cara cara oranges? The colors alone just make me giddy.
The flavors? Well, y’all, they’re everything you could hope for in a Winter Sangria. The tartness of grapefruit. The mellow sweetness of cara cara orange. The bite of pear. The pop of pomegranate. All mixed together with a little mint simple syrup and a dry, crisp white wine. I like sauvignon blanc for this recipe, but any unoaked white would work, so long as it’s not too sweet.
The key to sangria—any sangria, really—is to give the fruit and wine time to meld together. While it tastes just fine mixed fresh, there’s something special about when the sangria is given time to steep and the flavors really combine and meld into something special.
I especially adore taking that extra time because the fruit flavors sing.
This Winter Sangria is both clean and bright and the kind of drink that would not last long at a party. (You can also double or triple the recipe if you’re hosting—just make sure you’ve got a big enough pitcher or more than one to hold all the goodness!)
Winter Sangria, obviously, is my choice drink to serve to a crowd for a party. I’m all about pitcher drinks, especially those I can make in advance. And since this sangria really needs the overnight chilling, you basically do yourself a favor by making it a day before. Less work the day of a gathering AND a more flavorful drink to serve to your guests!
But it’s not just for parties. You could easily make it for a football-centric gathering or a girls’ night in. Heck, it would be delicious served along a homemade Valentine’s Day dinner for you and your sweet.
We’ll certainly be serving up some of this sangria throughout these chilly months as we host friends for various events. And I think y’all should do the same, assuming you’re into winter citrus as much as I am.
Winter citrus season is upon us... and what better way to enjoy the fruits of the season than by mixing up a pitcher of Winter Sangria? Full of pink grapefruit, cara cara or blood oranges, pears and pomegranates, this sangria is well-balanced and bursting with flavor. Pour in crisp white wine and mint simple syrup, chill overnight and serve cold the next day. Enjoy the tart sweetness of winter citrus all season long with Winter Sangria!
Mint Simple Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 bunch fresh mint
- 740 ml. bottle sauvignon blanc
- 1/2 cup mint simple syrup (add more or less, depending on the sweetness of the grapefruits)
- 2 D’Anjuo pears , sliced
- 2 Cara Cara oranges , sliced
- 1 pink grapefruit , sliced
- Arils from 1 pomegranate (about ½ cup)
Make the Mint Simple Syrup
In a saucepan over medium-high heat, pour in a cup of water and a cup of sugar.
Heat until the sugar completely dissolves into the water.
Remove from the heat, and chill until time to use.
Make the Sangria
Using a sharp knife, slice the oranges, pears and grapefruit.
Transfer the fruit, as well as the pomegranate arils, to a large glass pitcher.
Pour in the mint simple syrup and the sauvignon blanc.
Using a wooden spoon, stir the liquid with the fruit, and refrigerate for at least 10 hours or overnight.
Serve chilled with additional fruit slices!
This sangria needs to be made the day in advance so the flavors are at their fullest! While it still tastes good when made the day-of, the magic really happens in the refrigerator, where the fruit and wine’s flavors meld.
This was first posted on Julie’s Eats and Treats, where I am a contributor.