Sparkling Citrus-Pomegranate Sangria


A quick cinnamon-flavored simple syrup adds cozy notes to this tart sangria with fall flavors of pear, persimmon, and pomegranate. It's spiked with brandy and gets a lift from Lambrusco, a fizzy Italian red wine.

Sparkling Citrus-Pomegranate Sangria
Photo: Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv
Active Time:
15 mins
Chill Time:
4 hrs
Total Time:
1 hrs 15 mins


  • ½ cup granulated sugar

  • ½ cup water

  • 3 (3-inch) cinnamon sticks

  • Pinch of fine sea salt

  • 3 cups 100% pomegranate juice (such as Pom Wonderful)

  • ¾ cup (6 ounces) brandy

  • 1 small green Anjou pear, cored and thinly sliced (about 1 1/2 cups)

  • 1 small persimmon, thinly sliced (about 1 cup)

  • 1 small orange, cut crosswise into 1/4-inch-thick slices and quartered (about 1 cup)

  • 1 small lime, cut crosswise into 1/4-inch-thick slices

  • ½ cup pomegranate arils (about 3 ounces)

  • 1 (750-ml.) bottle Lambrusco, divided


  1. Combine sugar, 1/2 cup water, cinnamon sticks, and sea salt in a small saucepan, and bring to a boil over medium. Boil, stirring occasionally, until cinnamon flavor is infused, about 5 minutes. Remove saucepan from heat, and let mixture steep at room temperature about 1 hour. Remove and discard cinnamon sticks.

  2. Whisk together pomegranate juice, brandy, and 1/4 cup cinnamon syrup (or more to taste) in a large pitcher. Stir in pear, persimmon, orange, lime, and pomegranate arils. Chill until flavors combine, at least 4 hours or up to 12 hours.

  3. Stir about 2 1/2 cups Lambrusco into chilled pomegranate juice mixture. Divide sangria with fruit evenly among ice-filled glasses. Top each glass with about 1 tablespoon remaining Lambrusco. Serve immediately.

Make ahead

Syrup can be refrigerated in an airtight container up to 1 week.

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