11/26/2025
Holiday Pomegranate-Hibiscus Sangria
Ingredients
• 4 cups hibiscus tea (strong brew)
• 2–3 cups pomegranate juice (1 cup for syrup, the rest for mixing)
• 1 cup pomegranate seeds
• 1 cup fresh cranberries
• 1 cup fresh cherries, pitted (plus extra for serving if you like)
• 1 orange, sliced (plus 2–3 extra slices for brewing)
• 1 lemon, sliced
• ½ cup lemon juice
• 2 cups sugar
• ¼ cup cinnamon (warm, cozy… not a cinnamon challenge 😂)
• 1 bottle sweet red wine (like a sweet red blend or similar)
• Orange slices or cinnamon sticks for garnish (optional)
• Ice, for serving
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Instructions
1. Brew the hibiscus-citrus tea
Steep hibiscus tea 15 minutes minimum with 2–3 orange slices in the pot for a floral, citrus-infused base.
2. Make your sangria syrup base
Add to the brewed tea:
• 1 cup pomegranate juice
• 2 cups sugar
• Lemon slices
• Orange slices (from brewing + extra you sliced)
• ¼ cup cinnamon
Bring to a boil, stir until sugar dissolves.
3. Simmer for flavor power
Let it simmer/boil 30 minutes. This is your sangria’s soul—sweet, spiced, ruby-red magic.
4. Add the wine (the plot twist!)
Once it’s simmered for 30 minutes, add 1 full bottle of sweet red wine directly into the hot syrup base. Stir to combine, then turn off the heat. Let the mixture cool completely—flavor will deepen as it rests.
5. Assemble with fresh fruit
Pour the cooled syrup + wine blend into a pitcher or large bowl, then add:
• 1 cup pomegranate seeds
• 1 cup cranberries
• 1 cup pitted cherries
• ½ cup lemon juice
• 1–2 more cups of pomegranate juice (to balance and stretch as needed)
• Orange & lemon slices
Stir gently to combine.
6. Chill + Rest
Refrigerate 2 hours minimum, overnight if you want maximum holiday romance.
7. Serve + Garnish
Pour over ice, and top with:
• Orange garnish, because she’s cute and she earned her place 🍊✨
This drink taste AMAZZZZINGGG!!! Thank me later 😉