Spirits Sangria Sparkling Citrus-Pomegranate Sangria 5.0 (1) 1 Review 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. By Adeena Sussman Published on October 14, 2021 Print Rate It Share Share Tweet Pin Email 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 Servings: 12 Ingredients 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 Directions 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. 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. 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. Rate it Print