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!
1/2cupmint simple syrup(add more or less, depending on the sweetness of the grapefruits)
2D’Anjuo pears, sliced
2Cara Cara oranges, sliced
1pink grapefruit, sliced
Arils from 1 pomegranate(about ½ cup)
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Instructions
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!
Notes
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.