Though not strictly traditional, this fruity summer sangria might just become a new favorite!
I’ve never had much of a sweet tooth when it comes to cocktails – or, as a matter of fact, to any beverage. So, unsurprisingly, you’ll find no sugar added to this sangria. Here I rely on the natural sweetness of the pomegranate juice and the Cointreau to give the sugar-pop you’d expect in any normal summer punch. But that’s not all: a splash of fresh lime juice adds a juicy acidity that makes this homemade sangria truly mouthwatering.
And don’t forget to bite into the tangy kumquats between sips… cin cin!
Pomegranate sangria with kumquats
serves 4 to 6
active time: 15 min
- 1 bottle (750 ml) fruity red wine (tempranillo, zinfandel or merlot)
- 1 cup pure pomegranate juice
- 1/2 cup Cointreau (or Grand Marnier)
- 1/4 cup Cognac (or brandy)
- 2 tablespoons lime juice
- 1/2 pomegranate – cut in 1/4″ slices (use a serrated knife)
- 12 kumquats – halved lengthwise (or 1 Valencia orange cut in 1/4″ slices)
- Place all ingredients in a large bowl or glass container and stir well. Cover and refrigerate for at least 2 hours. Serve with plenty of ice cubes.