Go Back
–+ servings

Winter Sangria

AlcoholGastro-PubNo-CookSweetWinter
Time :3 hours 5 minutes
Yield :6 servings
Print
Share :
Rich pomegranate juice with orange slices garnished with rosemary, served in glasses, featuring fresh pomegranate and persimmon fruits, ideal for healthy drink recipes and fruit-based beverages.

Recipe Background

Celebrate winter with this festive sangria featuring persimmons, perfect for holiday gatherings.
Winter took on a new flavor when we celebrated the holiday season at my new place. I’d just moved across the country to start a fresh chapter, and nothing screams 'home' like making your own traditions. I decided to introduce my crew to Winter Sangria at our holiday potluck. The first challenge was finding the perfect balance, starting with crisp persimmons sliced just right, paired with the tart pop of pomegranate arils. These little gems always felt like tiny bursts of cheer, perfect for setting the mood.
As I poured the vibrant pomegranate juice and decadent crème de cassis over the fruit medley, the combination felt innovative and festive. Letting it all chill overnight meant I could relax during the party and enjoy the company. I mixed in the chilled Moscato with a flourish, delighting in its contrast of sweetness against the cranberries. To finish, I added a rosemary sprig—its aroma always reminded me of snow-covered pine trees. A splash of soda water gave each glass a bubbly lift, making it feel even more celebratory. That gathering marked not just a new place, but a new beginning. And just like that, our Winter Sangria ritual was born, a tangible piece of shared laughter and new friendships.

Ingredients

For the sangria:

  • 2 persimmons sliced into thin circles and then cut into half moons
  • 1/2 cup pomegranate arils
  • 1/2 cup fresh cranberries
  • 1/2 cup pomegranate juice
  • 1/3 cup crème de cassis black currant liqueur
  • 1 (750-milliliter) bottle moscato wine chilled

Optional, for serving:

  • soda water to taste
  • rosemary sprigs to taste
  • persimmon slices to taste

Directions

  • In a punch bowl or a pitcher, add 2 of the sliced persimmons, the pomegranate arils, and the cranberries.
  • Add the pomegranate juice, the crème de cassis, and the moscato to the punch bowl and stir to combine. The cranberries will float to the top, that's normal.
  • Chill the sangria for 3 hours.
  • Top the sangria with a splash of the soda water.
  • Garnish with the rosemary and the extra persimmon slices and serve.
×