There are few drinks that scream Summer as much as Sangria does. It begs to be drunk on a hot, sunny day, preferably spent on the beach or overlooking the sea. Of course right now we are about as far away from hot Summer days as you can be which is why this recipe will be saved for December when nothing but sea, sand and sun will be filling my days. However, for you lucky Northern Hemisphere peeps, this is the perfect drink to serve in abundance at social gatherings. I just find it so easy to drink, which is perhaps the only negative about this delectable drink. It’s far too easy to drink for too much of it. Nevertheless, I still love playing around with flavours and different fruit and I think this cherry pomegranate version is possibly my favourite.
I used 100% pomegranate juice which can be quite tart and decided that instead of using red wine, I would use a bottle of ice cold Moscato. Not only is this one of my favourite wines to drink during Summer, it’s also perfectly suited to sangria as it is light and I simply love the fizz it adds. I added chopped apples, orange wedges and fresh cherries which infused the sangria with their delicious fruitiness.
- 2 Granny Smith Apples, chopped
- 1 orange, cut into wedges
- 1 punnet fresh cherries
- 1x 750ml bottle Moscato
- 500ml pomegranate juice
- ice cubes
- In a large jug, add the apples, orange and cherries.
- Add the ice then pour in the pomegranate juice.
- Top with the Moscato and stir before serving.